Good old fashioned pecan pie.

Well well, it has been far too long.  As we all know, last Thursday was the magical and perfect holiday of Thanksgiving.  Gratitude and gobs of good food are two things I can really get behind so I make a pretty big thing of Thanksgiving each year.  I have a standing agreement with my mother that puts her in charge of the bird and stuffing and me in charge of everything else – I tend to struggle through 4 or 5 of Gourmet’s best side recipes for the year but focus the vast majority of my energy on pies…This year there were 8 of them.  Chocolate pudding, Fig Walnut Crostata, Sweet Potato, two Pumpkin, Apple, Chocolate Pecan and of course regular old Pecan.

Pecan pie has to be the very best thing on that table each year, and it’s not hard to make a good pecan pie – but a great one, one with just the right proportions of goo, nut and crust, that can take some trial and error.  So, without too much braggery, I would like to propose that this recipe gets it all juuust right.

Pecan Pie:

For a 9″ pie

1 cup Corn Syrup

3 eggs

1 cup sugar

2 tablespoons butter, melted

1 1/2 teaspoons vanilla

1-1/2 cups (6 ounces) pecans, chopped roughly

1  unbaked pie crust*

– Preheat oven to 350°F.

– Mix all ingredients but pecans together in a large bowl.

– Stir in pecans

– Pour into crust and bake for about 60 minutes or until done.  (When pie is done you can lightly tap the center and it will ‘bounce’ back)

*crust:  Use your favorite crust.  My current recipe is adapted from Deborah Madison and is as follows: 12T unsalted butter, 2 cups flour, 2T sugar, 1t salt, 1/3-1/2 c ice water.

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