Tuesday, December 1, 2009

Pecan Pie Recipe

We live for  pecan pie in our house.  If we make two they are gone in less than 48 hrs.  One pie alone is reserved for me (and dont you forget that husband and children…) or at least I usually claim as much. 
This year they didn't turn out as pretty as usual because we didn’t have our DELUXE recipe that we usually use but, alas, they still ‘boasted’ about putting 12 lbs on me in 24 hrs (I have a love / hate relationship with pecan pie…I love to eat it and then hate myself for doing something so dumb as to sit and eat a half of pie in one sitting.  What…?  I am just being honest here)
So anywho….when I get the DEEEEluxe version of the recipe I shall update accordingly but here is the recipe we used for our Thanksgiving feast. 

Now grab all your ingredients:  Whole pecans, sugar, dark and light caro syrup (you can sub with just one or the other but we always split them between both), butter, eggs, vanilla extract, and deep dish pie shells.
Pecan Pie Ingrediants
Now grab a large bowl and whisk your eggs
pecan pie: mixing eggs in bowl
Grab your caro syrup, measure, and pour it in.
caro syrup
Make sure you get all that good stuff in there!
pecan pie: getting all the caro in there!
Now add your sugar.  Is it weird that I love this picture?  Yes, apparently I get excited by pouring sugar and getting a good picture of it.
pouring sugar
ohhhhhhhhhhhhhh baby loooook at that sugggah!
more sugah sugah
Grab the butter and pop it in the microwave for about 15-30 seconds until its warm but not boiling.  I had to let  mine cool….oops!
cutting butter put butter in bowl and microwave it dont boil your butter like me LOL
*Note to self: 30 seconds is toooo long in your microwave*
Pour in your vanilla
pouring vanilla extract
Oh baby here is my one true food love in the world in its base form
pecan pie mixture
Mix it all up with your mixer on medium.  Warning…I am only using one beater cuz well….thats a whole nother blog post.  Lets just say it has something to do with a three year old and her love of singing into my beaters….nuff said! 
Hey, that’s how we roll round here.  Feel free to use two :)
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Now pour your butter in making sure that you are still mixing.  Remember we only want the butter melted not boiling…
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OHHHHHHHHHHHHHHHHHHHH…..if your a batter lover (what? why did everyone look at me?)  this stuff is heaven in a bowl. 
WARNING: I do not condone eating raw eggs in batter….consume at your own risk.
***Public service announcement over***
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Oh lordy, pour all that amazing goodness into the pie shell.  20091125_0799
Please be sure you don't leave any of this goodness behind in the bowl.
I do condone licking the bowl clean.  Just be sure no one is around to witness your temporary insanity. 
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Break out those bad boy pecans and grab yerself a handful.  Now, I know there are many ways to skin a cat (please don’t try and prove that theory) but this is how we roll around here.  We hand place our pecans delicately after pouring in the batter.
However you want to do it feel free.  I am just showing you my way of doing it.
disclaimer: those are not my hands.  I cannot take pictures while holding pecans in one hand and placing pecans with the other.  If that were the case then I would actually be able to walk, chew gum, and talk on the phone all at the same time.  One can dream…
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Carefully place your pecans around the pie starting at the edge as shown.
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uh huh…..
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second row…
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wow thats looking good…
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mmmmmm…..
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last pecan!  Now grab some tinfoil and pull it out about 2 inches.  Tear off two pieces roughly the same size.  This isnt crucial as far as size goes but it is crucial to make for a nice crust while these babies cook.
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Here we are all wrapped up and ‘ready, ready, ready to rrruuuunnnnn’ .  Thats my best impression of the Dixie Chicks.  Now, don’t actually run to your oven but place this bad boy in there to get reaaaaalllllly happpy.
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Here it is.  But, its not quite done yet.  We still need about 12 minutes left before the center is no longer wiggling like a weeble-wobble.  You know its done when it doesn’t jiggle and wiggle.  Its usually around 55 minutes you will start noticing it getting firm.  It can sometimes take as long as 65-70 minutes (especially if you have a dorky electric stove and two pies involved) to completely cook. 
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Here is the finished product.  Not our most beautiful pie but that sure wont be stopping me from devouring it within hours of stuffing myself full of turkey dinner.
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Printable PDF Pecan Pie Recipe 

Pecan Pie Recipe
1 bag whole pecans
½ cup of dark caro syrup
½ cup of light caro syrup
3 eggs slightly beaten
1 c sugar
2 tb real butter – melted but not boiling
1 ts vanilla extract
Preheat 350 degrees
Cook 55-65 minutes
Cover crust with foil for the duration of cooking time
Tip: Don’t get your foil into your mixture or when you pull it off it will pull up your pie and possibly the pecans with it.

2 comments:

Taly on December 2, 2009 at 1:29 AM said...

I wish you could send some my way - haven't eaten pecans since returning to Europe 9 years ago. Loved them in the US!

CBH-Freebies Search on December 2, 2009 at 11:32 AM said...

Thank you so much for this Freebie. I want to let you know that I posted a link to your blog in CBH Digital Scrapbooking Freebies, under the Page 10 post on Dec. 02, 2009. Thanks again.

 

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