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Pecan Pie

Posted by jenny on 02/07/2010

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This pie was legend in my ex's family. His grandmother Irene had made it for years and once she'd entered the State Fair of Texas pecan pie contest, she won it for 7 years straight. The only reason she stopped winning, they told me, was because she stopped entering.

That's a good enough reason to make this pie. It's been proven over generations, and even for the seal of approval from a big pecan state. The pecan state, as far as I'm concerned.

I've heard of people substituting maple syrup for corn syrup and brown sugar for white, and I think both variations would do nicely here. But if you're looking for a classic pecan pie, here it is.

Pecan Pie All the good stuff
1 c sugar
3 T flour
3 large eggs, beaten
3/4 c white corn syrup
1/2 c butter, melted
1 tsp vanilla (I prefer pure Mexican vanilla, not any super fancy vanilla bean concoction. If you have to choose extract versus vanilla bean paste, go with the extract)
1 c pecans, chopped roughly

Preheat the oven to 325.
Mix the sugar and flour in a bowl.
Add melted butter, eggs, corn syrup, and vanilla.
Mix well.
Stir in the pecans.
Pour into an unbaked 9" deep dish pie shell.
Bake 45 - 60 minutes, or until the filling is set.
Note: You may have to cover the pie with foil to keep the pecans from burning if it's a really deep pie (because it will take longer to set).

Note: If you double this recipe, it makes three 9" pies (not deep dish). Without doubling it, this makes a 10" standard or 9" deep dish pie. pay attention when you're using deep dish pie pans because the filling will take longer to set up.