Pecan pie is a staple in the south. It’s an easy pie to make, so there’s no excuse not to serve it at your next get together or just as a yummy dessert. Pecan is pronounced peh’ cahn, by the way, not pee’ can.
I like my pecan pie straight up, but some people like it with bourbon whipped cream.
1 cup sugar
1 1/2 cups corn syrup (Some people use 1/2 dark and 1/2 light)
1/4 cup butter
1 1/2 teaspoons vanilla
1 1/2 cups pecans, coarsely broken
1 unbaked 9″ deep dish pie shell (See recipe for pie crust in Peanut Butter Pie post)
Prep Time: 20 mins
Total Time: 1 1/4 hr
- In saucepan boil sugar and corn syrup together for 2 to 3 minutes; add butter and set aside to cool to luke warm.
- In large bowl beat eggs lightly and very slowly pour the syrup mixture into the eggs, stirring constantly.
- Stir in vanilla, and pecans and pour into crust. Pecans will float to the top.
- Bake in a 350°F oven for about 45 to 60 minutes or until set.
Bourbon Whipped Cream
1 cup heavy cream
2 teaspoon confectioners’ sugar
1 tablespoon bourbon
Whip cream as usual.