Pecan Pie

We were recently invited to a friends' house for dinner and I jumped at the chance to bring a pecan pie for dessert. 

This is one of those classic desserts that my mom has been making for years. It is a super sweet dessert and best served with a dollop of fresh whipped cream to help cut the sweetness. It's pretty easy to make, but if you spend a couple of extra minutes putting your pecans in a simple design on the top (yes, you need to comb through your bag of pecans for whole ones!), then it takes the pie to a whole new level and looks like you put a tonne of effort into it.

Pecan Pie

Serves 8-10

Printable Recipe

Ingredients

• 1 flakey pastry pie shell
• 4 eggs
• 1 cup brown sugar
• 1/2 tsp salt
• 1 1/2 cups dark corn syrup
• 1 tsp vanilla
• 1/4 cup flour
• 1 cup pecan halves
• whipped cream

Directions

• In a medium bowl, beat eggs slightly before adding sugar, salt, corn syrup and vanilla. Stir in flour.
• Roll out pastry and drape into tart pan (I used a quiche pan). Press down to fill out the pan.
• Pour liquid mixture into pastry shell.
• Arrange pecan halves into a pattern on the top. I did multiple circles, starting on the outside.
• Using a paring knife, slowly "dunk" each pecan into the liquid mixture to coat; they will pop back up.
• Bake at 350 degrees for 45-50 minutes. Filling will set as it cools.
• Cool on wire rack and serve with a dollop of whipped cream.