Tuesday, December 21, 2010

Pecan Pie

I've been meaning to make pecan pie for months, ever since eating some at one of our favourite local restaurants. I finally got around to it this weekend, deciding to bring it to our staff holiday potluck. Accompanied by my husband's famous ribs, my favourite mac n cheese, and coleslaw, this pecan pie would have made the perfect finish to our southern-inspired meal. Too bad we pigged out on all the other food (mostly desserts) that I only ended up having a tiny bite of this delicious pie.

Adapted from Simply Recipes

1 prepared pie crust, rolled out and placed in a pie dish

1 1/4 cup pecans, coarsely chopped (plus about another 1/4 cup to place on top)
2 eggs, slightly beaten
1/2 cup light corn syrup
1/2 cup maple syrup
1/4 cup brown sugar
1 tablespoon molasses
2 tablespoons melted butter
2 tablespoons flour
1/4 teaspoon salt
1 teaspoon vanilla

Preheat oven to 375 degrees.
Spread 1 1/4 cup pecans over pie crust. Mix remaining ingredients and pour over pecans. Decorate top of filling with remaining pecans.
Loosely wrap foil around edges of pie crust to protect from burning.
Bake for 40-45 minutes until the filling has set. About 20 minutes into baking remove foil from pie crust edges.

Let cool completely before serving.

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