Monday, November 19, 2012

In the Kitchen: Pecan Pie

So I love The Pioneer Woman like 99.9% of human beings...I relate to her more than Martha and her meals are less complicated than Julia's dishes.  I made her pecan pie recipe recently and it might be my new favorite.  I did not make a pie crust...I found two delicious looking crusts that were conveniently found in my grocers freezer and thought that it looked even easier :-)

I made two pies to take to R's grandma's house this past weekend for an early Thanksgiving and received rave reviews.  My favorite trick is to sub out the vanilla flavoring for good bourbon (I prefer Makers Mark). 

1 cup white sugar
3 tablespoons brown sugar
1/2 teaspoon salt
1 cup corn syrup (I prefer the light syrup instead of the dark)
3/4 teaspoon vanilla
1/3 cup melted butter (I used I can't believe it's not butter all purpose)
3 whole eggs beaten
1 cup chopped pecans (I prefer them finely chopped and I tend to use at least 2 cups)

Preheat oven to 350*. 

Mix all ingredients except pecans.

Pour pecans into pie crusts (this is Ree's genius step, for years I've mixed the pecans in at the end when the mixture was blended and this can lead to uneven distribution in the pie crusts since the filling is obviously lighter than the nuts so the second pie ends up with more nuts).

Pour the liquid mixture over the nuts and divide between each pie.

Bake both pies on a baking sheet covered in aluminum foil for 30 minutes, I turn the pies half way through but I do that with all baked goods. 

Remove foil and bake for additional 20 minutes - I only needed 9 minutes, any longer and my crust would have been too brown.  Ree admits that her cooking times vary each time she makes it and to keep an eye on your pie (Ha!  that rhymed)

I didn't take a photo so please visit Ree's GORGEOUS site and follow her photo tutorial.  Fun fact - I pronounce this dish pea - can like I CAN pronounce "pea-can".

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