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Pecan Pie Perfection

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First things first. Make your your favorite pastry. Roll out the dough for a single crust pie, decorate the edge, and then put the pie pan in the fridge to keep it cool.

Now for the good stuff…..

Put a generous 1 1/2 cups of pecans on a cookie sheet and roast them at 350F for just a few minutes…. you don’t want them to brown, but the oils will come out. When you pull them out of the oven cover them with about 1 T. of flour and coat them well. Let them cool down and have a glass of wine.

While they are cooling, melt 6 T of butter and turn up the oven to 450F.
Mix 3 lg. eggs, 1/4 tsp. salt, 1/2 c. light brown sugar and 1 c. light corn syrup.

Add the butter, 1 tsp. vanilla and the nuts (including the loose flour on the pan). If you like, you can add a couple of T. of bourbon at this point. In anticipation of breakfast pie, and because the kids don’t like it, we leave the bourbon out.

Turn the oven down to 350F, pour the goo in the pie crust and bake for 40-50 minutes. THEN…. you have pie!