Wednesday, November 25, 2009

Pie Making 101 - Pecan Pie by Terri

Lori and I began our holiday baking today.  We started by making 2 pecan pies.  Pecan pies are so easy as long as you have a great recipe.  Several years ago Martha, a friend from church, shared her Pecan pie recipe. It was so delicious that it quickly became a family favorite. I thought you might like to try it for yourself.

Pecan Pie
From the kitchen of: Martha Wright

3 eggs, the fresher the eggs the better the pie
1/2 cup sugar
1 cup light Karo Syrup
1 teaspoon Vanilla
1 tablespoon lite butter
1/2 teaspoon salt
1-1 1/2 cups broken pecans, completely cover bottom of pie crust
1 9 inch unbaked pie crust

Roll out pie crust into pie pan.  Crimp edges.

Pour broken pecan pieces into bottom of pie crust.

Mix together all the remaining ingredients and stir well.

Pour egg mixture over top of pecans.

Bake at 400 degrees for ten minutes then turn oven down to 325 degrees. Continue baking for 10 minutes.  Cover pie crust with pieces of aluminum foil and continue to bake for 15 more minutes.  Check at the end of 35 minutes.  Some ovens cook hotter than other.  Pie is done when egg mixture firms and appears a golden brown.  Be careful not to overcook!

Enjoy!  Happy Holidays!

Walk with God!

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