Wednesday, November 28, 2012

Easy as pie!

When it comes time to visit the dessert table during the holidays, pies are one of the first things I look for to calm my sweet tooth. Two particular pies come to mind this time of the year – Pecan and pumpkin. Of course, pecan pie is my all time favorite, followed by pumpkin and apple. Pecans are normally available in local grocery stores and their prices vary depending on the geographic location, time of the year and proliferation of the crops. The ingredients for the pie are simple; a pecan pie normally calls for sugar, corn syrup, eggs, vanilla, butter and a pie shell. In recent years, the bourbon pecan pie and chocolate chip pecan pie have gained popularity. So, be aware of the extra ingredients you might have to purchase. Pecan pie has been around long before corn syrup was available. Versions of corn-syrup-free pecan pies that use maple or agave syrup, honey, or cooked brown sugar are now seen more than ever. I have to say, there is nothing like a warm slice of pecan pie paired perfectly with a scoop (or two) of vanilla ice cream and a cup of freshly brewed coffee.

Check out this gorgeous pecan pie that my 14 year old made for Thanksgiving. . . his specialty!

1 cup light corn syrup
1 cup brown sugar
1/4 teaspoon salt
1/3 cup melted butter
1 teaspoon vanilla
3 large eggs, slightly beaten
1 heaping cup pecan halves
1 pie shell, unbaked, 9-inch


In a large bowl, combine corn syrup, brown sugar, salt, butter, and vanilla; mix well. Add slightly beaten eggs and blend well; stir in pecans. Pour into the unbaked pie shell. Bake in a preheated 350° oven for 45 minutes, or until set.

Pumpkin Pie

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