I apologize for my blogging absence last week - we were busy getting all Christmasy up in here with parties, shopping, decorating, and more shopping. I can't believe Christmas is in just a little over two weeks!! In case you're beginning to plan your holiday menu or are baking for friends/neighbors/parties, here is a recipe for a holiday classic: pecan pie. Earlier this fall I made german chocolate pecan pie bars and chocolate pecan pie granola, but it is time for the real deal folks.
basic pie dough, rolled out and fitted into a 9-inch pie plate
1 cup light corn syrup
1/3 cup packed light brown sugar
1/4 cup sugar
4 Tbsp unsalted butter, melted
1 tsp vanilla extract
1/2 tsp salt
3 cups pecan halves
Heat oven to 375 degrees with rack set in lowest position. Using kitchen shears or a paring knife, trim dough to a 1-inch overhang. With floured fingers, fold overhang under itself to form a rim; pinch between thumb and forefinger to form a uniform edge around rim of pie plate. Crimp with fingertips. Transfer dough-lined pie plate to refrigerator.
Make filling: in a large bowl, whisk eggs, corn syrup, sugars, butter, vanilla, and salt until smooth; mix in pecans. Pour mixture into chilled pie crust; place pie plate on a rimmed baking sheet. Bake until filling jiggles slightly in the center when gently shaken, 50-60 minutes.
Cool pie completely in plate, 5-6 hours. Serve with whipped cream, if desired.
source: recipe from Martha Stewart
P.S. Chocolate Pecan Pie that sounds amazing! Caleb wanted traditional pecan pie, but I have my eye on this recipe for next time:)