It is about time.
It is about time I posted this pie. You see, I have made this pie several times since I have been blogging. In fact I have made several times in the past couple months. The problem is, the pie is usually eaten before I get pictures! My thanks go out to my dear friend Sarah for introducing me to this amazing pecan pie. She made it once when she and her husband had Zack and I over for dinner. I had never been a huge pecan pie person. I had this idea in my head that I did not like nuts. I know insane! Well, Sarah converted me and made me realize I love pecans! I eat them all the time, but this is by far my favorite way to eat them. I am not sure where she got the recipe and I have made a few changes, but either way it is incredible! When you make this I suggest you make two because people will want seconds...and thirds...and fourths!
Instead of posting the crust recipe again, I linked back to a previous post.
recipe from my friend Sarah, adapted by Baked Perfection
9 inch pie crust
1 cup light corn syrup
1 cup light brown sugar
3 eggs, slightly beaten
1/3 cup melted butter
1/4 tsp salt
2 1/2 tsp vanilla
2 cups pecans (1 cup chopped and 1 cup whole)
Preheat oven to 350 degrees Fahrenheit.
Mix corn syrup through vanilla in large bowl until blended. Stir in pecans. Pour into prepared crust. Tent crust with aluminum foil. Bake pie for 50 minutes, remove foil and bake an additional 10-15 minutes. The pie is done when you tap the center of the pie lightly, it springs back.