Pecan Pie

After deliberating between Pumpkin and Pecan Pie, I opted to bake a Pecan Pie for our Thanksgiving Dessert. This recipe comes from my Mom's Betty Crocker Cookbook, which by the way is from the 1970s. It uses very few ingredients and is so easy. Once you buy the ingredients, you will have enough to make at least 3 pies. Love that! I was under the impression that pecan pie was very labor intensive but didn't know that all you do is mix everything together and the pecans just rise to the top naturally.

You will notice that one of the pictures shows the pie covered in tin foil. This is a tip my Mom told me about that ensures the edges of your crust do not burn. You keep the foil on for the first 20 minutes, then take it off and let the pie bake for 20 more minutes. As you can see, the end result was scrumptious perfection!! It's rich, crunchy, and melts in your mouth.

Pecan Pie

Ingredients:

1 9 inch pie crust (I have yet to make my own pie crust, so just used a store bought one!)
3 eggs
2/3 cups brown sugar
1/2 teaspoon salt
1/3 cup butter or margarine, melted
1 cup dark or light corn syrup
1 cup pecan halves or broken pieces

Directions:

Heat oven to 375. Place crust in pie pan. (A tip is to use a glass pie pan, it cooks more evenly!!) Beat eggs, sugar, salt, butter, and syrup with electric beater. Stir in nuts. Pour into pie pan. Bake 40 to 50 minutes or until filling is set.