Every year during the holidays my parents used to get sent an enormous box of pecans from Georgia. For my mother, a major pecan lover, this was as good as the first present a kid opens on Christmas morning. We would all munch straight from the box until Mom stopped us so that she would have enough left over to make pecan pies and her famous holiday cheddar wafers topped with a pecan halve.
This Pecan Pie recipe is a variation on my mother's heavenly, caramel-flavored version, but instead of the corn syrup she uses in hers, I use a somewhat brown rice syrup. My pie has the same creamy center as my mom's with a tons of pecan pieces in every bite. But don't just take my word for it, watch Kenya and his friend August make 'em fresh this Friday in the Pecan Pie program. The two of them had the best time pouring, stirring and baking they're own pies....and an even better time gobbling them up!
This pecan pie is the perfect simple Thanksgiving recipe to get your kids involved in the kitchen so they can take part in preparing your wonderful family feast!
Pecan Pie (Makes 1 Pie)
- 1/2 Cup dark brown sugar
- 1/2 Cup Brown Rice Syrup (you could use corn syrup instead)
- 2 Tbsp unsalted butter, melted
- 2 large eggs
- 1 Tsp Vanilla Extract
- 1/4 Tsp Salt
- 1 1/2 Cups Raw Pecans
- unbaked pie crust* (you can make your own pastry dough or buy prepared crust at the grocery)
Preparation1. Preheat oven to 350 F.
2. Line a pie dish with pie crust.
3. Place the first 6 ingredients in a bowl and combine.
4. Stir in the pecans.
5. Pour the batter into your crust-lined pie dish.
6. Bake for 45 minutes.
7. Allow the pie to cool completely and serve.