Pecan Pie

I apologize for my blogging absence last week - we were busy getting all Christmasy up in here with parties, shopping, decorating, and more shopping.  I can't believe Christmas is in just a little over two weeks!!  In case you're beginning to plan your holiday menu or are baking for friends/neighbors/parties, here is a recipe for a holiday classic:  pecan pie. Earlier this fall I made german chocolate pecan pie bars and chocolate pecan pie granola, but it is time for the real deal folks.  

Pecan Pie

basic pie dough, rolled out and fitted into a 9-inch pie plate

4 eggs

1 cup light corn syrup

1/3 cup packed light brown sugar

1/4 cup sugar

4 Tbsp unsalted butter, melted

1 tsp vanilla extract

1/2 tsp salt

3 cups pecan halves

Heat oven to 375 degrees with rack set in lowest position.  Using kitchen shears or a paring knife, trim dough to a 1-inch overhang.  With floured fingers, fold overhang under itself to form a rim; pinch between thumb and forefinger to form a uniform edge around rim of pie plate.  Crimp with fingertips. Transfer dough-lined pie plate to refrigerator.

Make filling: in a large bowl, whisk eggs, corn syrup, sugars, butter, vanilla, and salt until smooth; mix in pecans. Pour mixture into chilled pie crust; place pie plate on a rimmed baking sheet.  Bake until filling jiggles slightly in the center when gently shaken, 50-60 minutes.

Cool pie completely in plate, 5-6 hours.  Serve with whipped cream, if desired.

source: recipe from Martha Stewart

P.S. Chocolate Pecan Pie that sounds amazing!  Caleb wanted traditional pecan pie, but I have my eye on this recipe for next time:)