Wednesday, November 9, 2011
Pie, Pie, Me Oh My - Pecan Pie
Saturday evening we had family over for dinner and I made hubby Dan's and son in love Todd's favorite - pecan pie. I also made a pumpkin pie and home made whipped cream. Yum. This recipe came from my mother in love and was given to me when we were first married 42 years ago and I have been making it ever since. She is no longer with us, but I think of her every time I make this pie and say a thank you.
This is a picture of the poor, dilapidated recipe book that I used to write my favorite recipes in for so many years. There is no more space to write recipes. I bought this book before we were even married. The spine is broken and I have to hold it together with a rubber band, but this poor old book has served us well. Sounds kind of like a John Denver song doesn't it?
As you can see in this picture, my two favorite recipes are written side by side - Sour Cream Coffee Cake and Pecan Pie. The pages are smudged and covered with schmutz, but I cannot begin to tell you the number of these baked goods I have made over the years time and time again. These are two family favorites!
I always make my own pie crusts, but you can use a frozen pie crust, just make sure it is a deep dish crust so that it will hold all the filling. My pie is baked in a 10 inch corning ware pie pan that I received as a wedding gift 42 years ago. The stories it could tell! Now for the recipe. Here is what you need.
1 cup pecans, chopped
1 cup sugar
1/2 cup Karo white corn syrup (or another brand works fine)
1/4 cup melted butter
3 eggs, beaten till yellow
1/4 tsp salt
1/2 tsp cinnamon
1 heaping tbsp flour
This is easy! Put the eggs in a blender and blend until yellow. Add corn syrup, sugar, melted butter, salt, cinnamon and flour. Blend for a minute or two until thoroughly mixed. Set aside.
Put chopped pecans in bottom of unbaked pie crust. Pour filling mixture over pecans. They will begin to rise to the tops of the filling. Bake in a 350 degree oven for 35-40 minutes or until a toothpick inserted in center comes out clean.
Baking time seems to vary every time I make this pie. I guess it depends on the size of the eggs - not really sure. Just watch it and take it out once filling is set. Let pie cool slightly before serving.
You can serve this pie with ice cream, or I like to make whipped cream which is really easy. This is what you do:
Put 1/2 qt heavy whipping cream in a deep bowl and beat with mixer on high speed until it starts to form stiff peaks. Just before the peaks form, add a couple tablespoons of sugar and a splash of vanilla. Continue beating until done. This is what your pie will look like when you serve it.
Things to Remember:
Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie.