It's December and that means it's time for me to try out traditional holiday pies! I've only eaten Pecan Pie once in my life time and the only thing I remember about this is that it was very, very long ago. I probably still wore glasses (Anyone who knows me, realizes that was eons ago). Anyway, I made a traditional pecan pie yesterday for a "Grown-Up Holiday Party." Since my friends and I are nearing 40 (only 15 more years!) we gathered to celebrate Christmas before our families takes priority for the rest of the month. Here is one of the pies I brought with me:
Traditional Pecan Pie from
The Lost Art of Pie Making
(
Printable Version)
Crust:
All-Shortening Crust (half recipe)
Filling:
3 eggs
1 cup corn syrup
1 cup sugar
2 Tbsp melted butter
1 tsp vanilla
pinch of salt
1 cup pecans (I added another handful)
Beat 3 eggs. Stir in corn syrup, sugar, melted butter, vanilla and salt.
 |
| Corn syrup grosses me out. |
Stir in pecans.
Pour into unbaked pie shell.
Bake at 350 degrees for 50-60 minutes.
This is where I struggled: How do you know when your pecan pie is done? When I pulled mine out of the oven, it still moved
a lot - as in, it hadn't set at all. I finally googled "How do I know when my pecan pie is done?" and learned that the pie sets up as it cools. At least, it's supposed to.
Mine did not set up. I have no idea why, so any suggestions would be great! The syrupy pie made a great sauce for the apple pie I also made. If your pecan pie fails as well - just remember to use it as a topper.
