Hello everyone! I am on a blogging roll this week! Today we are going to be making a wonderful holiday pecan pie that has a flaky crust and an ooey-gooey pecan center! So much inspiration coming from the holidays and the end of the year in this post!
I feel like this year flew by! Still neck-deep decorating for Christmas among working on the blog and working a full-time job. Yikes. Which is one of the reasons this post did not go up last week. I apologize but sometimes I intend on writing a post and suddenly it’s two weeks later and I still haven’t written one word.
I hope you can add this pie to your repertoire of delicious recipes! My Dad is a huge fan of pecan pie as well as a large part of my family. Pecan pie is another one of those staples around the holidays that pops up in every buffet and restaurant menu because say it with me… It is so easy! I make this recipe every year for Thanksgiving and it is always a hit!
I really want to make this a destination blog within the foodie community that you can trust to have top-notch recipes and content that will help you in your baking en devours and maybe a little travel as well! 🙂 When it comes to my passions, first comes pastry then comes travel. I am never happier than standing in the kitchen creating something new or holding a plane ticket about to board a plane. I was working with a new move-in over the weekend who had just landed from a long trip ending in Antarctica. He was showing me pictures of fields of penguins and seals and I thought it was the coolest thing ever. BTW I am still planning on writing a post about Christmas decorating as well as some travel posts from the last year so stay tuned for those!
- 3 Eggs
- 1 Cup Sugar
- 1 Cup Karo Syrup (dark) I did not have dark Karo syrup on hand and decided to use light Karo syrup with the same results.
- 1 Tsp. Vanilla
- 1/8 Tsp. salt
- 2 Tbsp. Melted butter
- 1 Cup Pecan halves
- 2 Cup Flour, Sifted
- 1/2 Tsp. salt
- 2/3 Cup Butter
- 6-8 Tbsp. Water, ice cold
- Pie Dough: Directions: 1) Sift flour and salt into a mixing bowl. 2) Use a pastry blender or your hands to cut in butter into meal like consistency. 3) Dribble in ice water and begin mixing by hand until just combined. 4) Divide dough depending on your needs and pat into 1″ thick rounds and place in fridge to chill. 5) When you are ready to roll out the dough make sure to always roll out your dough 2 inches larger than the circumference of whatever you are making to allow for a proper crust. For the filling: 1) Beat eggs until lemon colored then add in the sugar, Karo, vanilla, salt and melted butter. Place pecans in prepared pie shell and pour sugar mixture on top. Mix to evenly distribute . 2) Bake in hot oven (400 F) for 15 minutes. Reduce heat to 350 F and bake 30 or 35 minutes longer.