Thursday, December 18, 2014

1 Week...3 Pecan Pies

I know I keep saying I have been baking over and over again but here is the proof...

Since November I have baked and not blogged about salted caramel toffee cake like this...

I have not written about the vanilla cake with vanilla mousse pudding filling with the defining characteristic being the pink high heel with gold sprinkle heal.

There have been these soft chocolate chunk cookies with sea salt...I will be making these again and blogging about them later.

There was apple cranberry crisp to go along with this pecan pie for Thanksgiving!

It's also just been that time of year where it gets a bit crazy.  Over the course of November, I was in California for work, then in Greenville, NC twice over two weekends between football games and Thanksgiving, but in DC working the three days in between.  Then the first week of December was spent in Dallas for work, then Charles and I left for Jamaica for our Honeymoon finally!  It is an exciting, busy time and I wouldn't trade it for anything!  I wouldn't mind if I was still laying on the beach though and reading....

A girl could get used to this...

And watching these sunsets...

But before Jamaica and Dallas and for Thanksgiving there were pecan pies. Three to be exact.  One for Charles' birthday, one for Charles' office's Thanksgiving and one for the Owens family Thanksgiving.

Getting up close and personal with these pecans.

This is my "Martha Stewart" looking pecan pie
Pecan Pie
1 prepared pie crust from the refrigerator section (or your favorite homemade crust)
3 eggs
1/2 cup brown sugar
1 cup light corn syrup
1/2 teaspoon vanilla extract
1/4 salt
1 cup pecans halves and pieces

1.  Preheat the oven to 450 degrees F.

2.  Let the pie crust sit at room temperature for 5 to 10 minutes.  Then unroll and fit to a 9" pie pan.  Crimp the top as desired using your thumb and index finger, then set aside.

3.  In a large mixing bowl, whisk together the corn syrup, sugar, vanilla extract and salt.  Then mix in the pecans.

4.  Pour the mixture into the crust and spread out so pecans are even.  You can bake it like this if you like.  If you want a pretty crust, starting from the outside in, gently lay pecan halves in a circle.  On the second row in, place part of the pecan on the outside layer so it is just resting on top.  Continue this process until you get to the center.  Then carefully place in the oven.  Bake pie for 10 minutes.  Then reduce the temperature to 350 degrees F and bake for 30 to 35 more minutes until just set.  Remove from the oven and allow to cool completely.  Serve and Enjoy!

*Best stored at room temperature.

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