Wednesday, November 16, 2011

Easiest Pecan Pie (thanks to Dear Abby)

Thanksgiving desserts are pretty much the same pies year after year. It's a comfort thing. My grandmother always had pumpkin pie, apple pie and pecan. Sometimes she would get inventive with the recipes but for the most part, you always knew what would be there. This happens to be the easiest pecan pie recipe. It was given to me by a friend and I have passed it on to anyone I can. I usually make two the night before Thanksgiving. Two is way too much but something about the holidays makes me think that my family can consume twice as much dessert even if I am the only one that will eat this pie. See, my brats don't do nuts. How did I have kids that hate nuts? I love nuts. I am a bit nuts so that probably explains it. Hope you enjoy this as much as I do.


9-inch unbaked pie crust
1 cup light corn syrup
1 cup firmly packed dark brown sugar (I only have light brown and it is fine)
3 eggs, slightly beaten
1/3 cup butter, melted
1/2 teaspoon salt
1 teaspoon vanilla
1 heaping cup pecan halves

Heat oven to 350 degrees.

In a large bowl, combine corn syrup, sugar, eggs, butter, salt and vanilla; mix well.

Pour into unbaked pie crust

Sprinkle with pecan halves. Now this is where I become obsessive compulsive and have to make it pretty. This is not necessary yet I can't stop.

Bake at 350 degrees for 60 minutes or until center is set. (Toothpick inserted in center will come out clean when pie is done.) If the crust or pie appears to be getting too brown, cover with foil for the remaining baking time. Cool.


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