Friday, July 12, 2013

Today Is National Pecan Pie Day

"I would be proud to partake of your pecan pie." - Billy Crystal as Harry Burns in "When Harry Met Sally"
- “You like pie? I like pie.” ~ Barack Obama


Pie and Coffee is approximately the third best social interaction a man can hope to have with a woman."
~Unknown

Somethings are good so just eat it and forget the calories - Howard

Southern Pecan Pie

Courtesy of Guy Fieri for Food Network Magazine
Prep Time:
20 min
Inactive Prep Time:
--
Cook Time:
50 min
Level:
Easy
Serves:
8 servings - "or if you have had a bad day serves just one - Howard"

Ingredients

  • 1 sheet refrigerated piecrust (half a 15-ounce package)
  • 1 cup light corn syrup
  • 1 cup packed light brown sugar
  • 1/2 teaspoon salt
  • 5 1/3 tablespoons unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 2 cups toasted pecan halves
  • Freshly whipped cream, for serving (optional)

Directions

Preheat the oven to 375 degrees F. Unroll the piecrust and place in a 9-inch pie plate. Fold the overhang under and crimp the edge with a fork or your fingers. Bake the crust until light golden brown, about 10 minutes. Cool completely on a rack. (Leave the oven on.)
Whisk the corn syrup, brown sugar, salt, butter and vanilla in a medium bowl. Lightly beat the eggs in a small bowl, then whisk into the corn syrup mixture.
Finely chop 1/2 cup pecans and spread evenly over the piecrust. Roughly chop another
1/2 cup pecans and mix into the corn syrup mixture, then pour the filling into the crust. Arrange the remaining 1 cup pecans on top in a decorative pattern.
Bake the pie until a knife inserted into the center comes out clean, 40 to 50 minutes. Cool completely on a rack. Serve with whipped cream, if desired.

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