Pecan Pie


I love pie. Fruits, custard, nuts, gimmie. My favorite pies come from my mom's kitchen and Yoder's Restaurant in Sarasota, but I do my best to bake up a good pie on my own.


For this adventure, I am using a Trader Joe's pie crust for the first time. They come frozen with 2 individually wrapped crusts and cost $3.99 a box.


If I use a store bough crust I usually use Pillsbury Refrigerated Pie Crust, which come wrapped in a bag instead of wrapped in two sheets of plastic like the Trade Joe's version.


I let the Trader Joe's crust defrost in the refrigerator and then carefully unwrapped it, but it split into strips.


So I let the crust sit at room temperature for a little bit and then rolled it out to mend the cracks.


Once it was rolled out, I put it back in the fridge for a few minutes just to let it get a little chillier, I don't know that I needed to do that, but that's what my heart told me to do.


I use a very special family recipe when I make Pecan Pie, right from the back of the corn syrup bottle, Karo Syrup Pecan Pie Recipe. This recipe has served my family well for at least a couple generations, so I'm not about to turn my back on such closely held family secrets. Plus it's so easy and I love easy.


The ingredients are pretty easy, Karo corn syrup, melted butter, vanilla, sugar, eggs, and obviously pecans.


This is the hot mess of a pie crust that I patched together, at this point I wasn't super impressed with my TJ's crust experience.


Beat the eggs in a bowl


Add the corn syrup

Add the sugar


Add the vanilla and mix well


Toss those pecans in there and get them all nice and gooey


Dump all of that sugary, nutty goodness into your pie crust and bake for what feels like forever, but is actually only about an hour.


Let your pie cool as long as you can stand it, then slice into it and enjoy. 


Last, call your dentist to schedule a cleaning and possible filling ASAP. 


What is your favorite kind of pie?  

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