Saturday, November 8, 2008
For PECAN PIE! Yum! Yum! Yum! We have 10 pecan trees here on the little farm with 8 of them producing nuts this year (sometimes they decide to take a year off for vacation I think ;). So plenty to share!
It has become a tradition that I bring pecan pies made with our home grown pecans and fresh eggs from my little chickies to Thanksgiving dinner.. my whole family looks forward to them!
Here's the recipe if you'd like it try it - I typically double it for 2 pies:
1 cup corn syrup
2/3 cup sugar
1/3 cup of butter, melted
1 teaspoon vanilla
1 1/4 cups of pecan halves
Beat eggs lightly w/ a fork. Stir in corn syrup, sugar, butter and vanilla. Stir well. Stir in pecan halves.
Place a pastry lined 9 inch pie plate on the oven rack (you can make your own pie crust which I do sometimes or if I'm feeling lazy the frozen ones at your local grocery work well too - just be sure to get the deep dish variety!). Pour filling into pie plate. Cover edges of the pie crust with foil and bake in oven at 350 for 25 minutes.
Remove foil and bake for another 25 minutes or until knife inserted in the center comes out clean. Let cool and then enjoy!
* As a little side note if you mention "pecan" in the notes to seller in either of my shops I'll refund the shipping to you now through Thanksgiving (Nov. 27)! =)