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.
- 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
- 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.