Southern Pee-can Pie

Whew! This week has been a little bit of a stressful week. I decided I wanted to make a sweet treat to take my mind off the stress and to bring the feeling of fall into home. I went to the grocery store and bought my favorite cinnamon scented pinecones and some beautiful burnt red eucalyptus branches. I wanted to evoke the feeling of fall all around as I attempted to master my husband’s #1 dessert. PEE-CAN PIE! It happens to be one of my favorites too, so the pressure was really on!

  *Here it is just before going in the oven, as you can see, I don’t necessarily believe in perfect crust, how else are people supposed to know it is homemade….

I found my recipe, then came to realize it is the same one listed on the back of the dark corn syrup bottle. I did make a couple of little tweaks to it, which I think made a positive difference. So here you go, if you are feeling like fall here is a fabulous Pe-can Pie Recipe. It is definitely going in my signature dessert file.

Ingredients:

1 ½ cups Pecan Pieces

3 eggs

3 Tablespoons Butter, melted

1 teaspoon Vanilla Extract

¼ teaspoon Cinnamon

1 Cup Sugar

1/4 Cup Brown Sugar

1 Cup Dark Corn Syrup

1 Unbaked Pie Crust

• Preheat Oven to 350
• If using frozen pie crust, remove from freezer and leave out while preparing filling. If using rolled refrigerated pie crust, unroll into pie dish, poke a few holes in the bottom and place back in the refrigerator.
• In medium bowl, whisk together 3 beaten eggs, 1 cup sugar, 3 tablespoons of butter that has been melted, 1 cup dark corn syrup, ¼ teaspoon cinnamon, ¼ cup brown sugar and 1 teaspoon vanilla extract.
• Place 1 ½ cups of pecans in the bottom of the pie crust
• Pour the filling over the pecans into the pie crust
• Bake for 45-50 minutes
• Once the outer edges of the pie crust are done, around 20 minutes, place aluminum foil around the crust to prevent from burning. Here is a nifty pie crust protector that makes this process super easy.
• Bake times vary, but you want the middle of the pie to be set once you remove from the oven. Place on cooling rack and serve once cooled.
• Make sure you have vanilla ice cream, because I am pretty sure it is a sin to serve pecan pie without ice cream.

 

*The pie below I made with pre-made frozen pie crust which was in a smaller bake pan than the glass pie dish in the first picture. The pie dish below was deeper, and needed a longer bake time, I ended up baking for about an hour and 5 minutes. I prefer using a deeper dish like the one shown below.