Michelle Churchill loves pie and one of the joys of the fall season is pecan pie. She’s perfected this one and has even won a couple of Blue Ribbons for it.
Every year Michelle serves pumpkin pie and this amazing pecan perfection as an offering at her Thanksgiving table and it’s always a hit. Of course, she holds a slice back for breakfast the next morning.
First things first. Make your your favorite pastry. Because she loves Fall so much, Michelle likes to decorate the edge with hand-cut leaves. 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 🙂 (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 (most people use dark sugar and syrup — Michelle thinks that is where hers is different).
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, Michelle likes to 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 😉