Not only is this the first pecan pie I have made, it is the first one I have actually had a slice, ok maybe 2 slices of. I like sweets but not too sweet. I even drink my ice tea half sweetened half black. I really don’t care for things when they are too cloyingly sweet. I think it has even changed the older I get. Anyways the only reason I made this was it is the state pie for Oklahoma. That’s where our family dinner was from this week.
I made this pie early this week and it is not too sweet actually it was delicious so much so I wanted to share it with you all. While I can make my own crust, I generally just buy a frozen 2-pack from the store. They haven’t failed me yet so I don’t see me changing anything anytime soon.
The pie comes together pretty quickly, it does need to bake for close to an hour and then you want time for it too cool. I served mine with vanilla ice cream, though after thinking about it, it would taste just as nice with some fresh whipped cream.
Pecan Pie
Ingredients
- 1¾ cup sugar
- ¼ cup dark corn syrup
- ¼ cup butter
- 1 tablespoon cold water
- 2 teaspoons corn starch
- 3 large eggs
- 1¼ cup pecans roughly chopped
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 1 9 inch unbaked pie shell
Instructions
- preheat oven to 350℉
- in a medium pot, add the sugar, corn syrup, butter, water and corn starch together over medium heat, bring to a boil and then set aside to cool a bit
- In a mixing bowl, add the eggs and beat until frothy. Gradually add the sugar mixture and then stir in the pecans, vanilla and salt. Pour this into your pie shell add to your pre-heated oven and bake until filling is set. Roughly 45-50 minutes.
- Let the pie cool for a couple of hours before slicing.