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Nancy’s Pecan Pie

The original pecan pie recipe base I use here is my Mom’s, and I found it while packing up her things to donate after she passed away. Her little recipe box sat on the top of the refrigerator, and I doubt she ever had to use those, because she had made them so many times she knew them by heart.

This pie, which I now call Nancy’s Pecan Pie, since I put in a couple of things she didn’t, is probably the most simple one I’ve ever made. It takes five minutes to mix, and as long as I have a good pie dough for it, I’m ready!

Although my mom was a whiz at making homemade pie crust, I’m not much on making it. I’ve found the pre-made rolled pie crusts work perfectly. This pie will taste as though it took hours or that it came from some high-end bakery, but it’s so simple to make. This is my favorite holiday treat (or any time for that matter!)

Bourbon As A Flavoring

A note about this recipe: I was born in Kentucky where Bourbon whiskey is highly thought of as a substitute for Vanilla Extract and that’s what I use in my recipe. However, if you prefer using Vanilla Extract, by all means do so. If you plan on using Bourbon, remember that it must be STRAIGHT Bourbon, not blended whiskey.

Prep Time: 5 minutes
Total Time: 60 to 70 minutes
Serves: Six to eight

Pecan Pie is a favorite during the holidays, but it’s delicious anytime.

Photo Credit

Nancy’s Pecan Pie

Ingredients:

  • 1 prepared unbaked (homemade or not) pastry crust
  • 1 cup light corn syrup
  • 3 beaten eggs
  • 2 Tablespoons melted butter
  • 1/2 teaspoon Cinnamon
  • 1 cup granulated sugar
  • 2 teaspoons straight Bourbon whiskey or vanilla extract
  • 1& 1/2 cups salted pecan halves or salted broken pecans

Instructions:

  1. Preheat oven to 350 degrees.
  2. Stir together corn syrup, beaten eggs, melted butter and Bourbon. (Or use Vanilla Extract instead.)
  3. Stir cinnamon and sugar together in a separate bowl, and pour into Corn syrup mixture. This step keeps the Cinnamon from lumping and distributes it well.
  4. Stir in pecans and pour into unbaked pie shell and bake for 60 to 65 minutes.
  5. If pie edges are browning too quickly cover edges with foil or use a pie shield.
  6. Remove foil or pie shield 15 minutes before pie is done to allow edges to brown.
  7. To test for doneness, tap center of pie lightly. If it springs back, it’s done.
  8. Cool for at least two hours before cutting.

 

More About Pecans

A Mosaic of Pecans

A Mosaic of Pecans

Photo Credit: This image is in the public domain because it contains materials that originally came from the Agricultural Research Service, the research agency of the United States Department of Agriculture.

Pecans Are Technically NOT Nuts

According to Wikipedia, the pecan is a member of the hickory genus, but is technically a drupe, a fruit with a single stone or pit, surrounded by a husk. Pecan pie of course, makes great use of the rich flavor of pecans. They are also used in a candy in the southern states known as Pecan Pralines. At this time, the leading pecan producing state is Georgia, followed by Texas, New Mexico and Oklahoma. Pecans have unsaturated fats and are a good protein source. Like walnuts, pecans are high in omega-6 fatty acids. Antioxidants and plant sterols found in pecans also reduce high cholesterol. So isn’t it nice to know that while you’re eating that sinfully delicious pecan pie, you’re at least getting something good for you?

OH The Temptation!

I order my pecans directly from a Georgia pecan farm every year, usually in October when the new crop is ready. I receive them quickly through the mail along with suggestions from the grower to put them into the refrigerator or freezer until ready to use. This maintains their freshness, flavor and nutrition.

However, this is where my problem begins; the temptation is to munch just a handful, but if I do, I’ll be lost! If I want them for pies, I need to battle the urge to take just a few…then a few more…and a few more…and before I know it, I have no pecans for pie. Once I get them into the freezer, it becomes easier since I don’t go into the freezer frequently. But woe is me, if I just refrigerate them, making them too accessible, I’ll end up making another order to make my pecan pies. Consider that a warning for those of you who, like me, can’t resist those big beautiful, fresh pecans.

Here’s the place I order my pecans from:  Sunnyland Farms