Project Wonderful

Thursday, December 26, 2013

Easy Pecan Pie

We've been working through experiments in the world of pies recently. For Christmas we did an apple pie using my previous recipe, but upped the ante a bit by adding a couple tablespoons of good bourbon to the apple mixture and crumbling bacon over the top of the lattice. (I strongly recommend you try this at least once.)

For this recipe, though, we're doing good old-fashioned pecan pie and we're using another store-bought crust to make this as simple and as flawless as possible. 

Claims have been made of the dish existing in the early 1800s in Louisiana, but this does not appear to be backed up by recipes or literature. Attempts to trace the dish's origin have not found any recipes dated earlier than 1886, and well-known cookbooks such as Fannie Farmer and The Joy of Cooking did not include this dessert before 1940. The earliest recorded recipes produce a boiled custard with pecans added, which is then baked in a pie crust.
Some have stated that the French invented pecan pie soon after settling in New Orleans, after being introduced to the pecan nut by Native Americans.[citation needed] Pecan pie may be a variant of chess pie, which is made with a similar butter-sugar-egg custard. 
The makers of Karo syrup significantly contributed to popularizing the dish and many of the recipes for variants (caramel, cinnamon, Irish creme, peanut butter, etc.) of the classic pie. The company has claimed that the dish was a 1930s "discovery" of a "new use for corn syrup" by a corporate sales executive's wife.

I never realized just how easy making a pecan pie could be. This shouldn't take too much of your time but the results come out fantastic.


1 cup light corn syrup
3 eggs
1 cup sugar
2 Tbsp butter, melted
1 tsp vanilla extract
1 1/2 cup pecans
1 9 inch unbaked pie crust

Pre-heat oven to 350º

Prepare the crust according to the package directions. Some require that you pre-cook the crust first. Some don't need that. Check your label.

Mix the corn syrup, eggs, sugar, butter and vanilla together using a spoon.

Dump everything into the prepared crust.
Yeah, it's that simple.  

This was just a tad over-filled, so be sure to put a pan underneath the pie while its baking.
This makes clean up much easier.

Bake at 350º for 60 - 70 minutes
Be sure to let this cool for at least two hours before serving.


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