Last fall I moaned about the price of pecans on facebook. It seems we were in the midst of a pecan shortage here in Ontario and the price was going up . . . up . . .up! This was bad news for someone who does as much Christmas baking as I do!
Not long afterwards a package from my friend Sandi in Alabama arrived - of course it was two big bags of local pecans. I was convinced that I needed to use them for something special. No run of the mill recipe would do for a prized treat like this.
Last week one of our friends was coming over for dessert and tea. I decided to make a pecan pie using my special horde. I've got lots of recipes for pecan pie but figured I'd use Sandi's tried and true recipe on her blog.
I've had a slice or two of pecan pie in my day - this was brilliant stuff. Often the filling is so flipping sweet that my teeth whine. Sandi's recipe was simple and just sweet enough allowing the wonderful taste of those pecans to shine through.
I had some extra pastry so I rolled it out and decorated the edge of the pie shell. All I did was using a pastry or ravioli cutter (I use it for ravioli but I think it is actually a pastry cutter) to slice the rolled pastry into slices. I then cut each slice into squares. Once I brushed the edge of the crust with a simple egg wash I arranged the squares in an overlapping pattern until the edge was covered. Easy, simple, and it looks impressive.
As Sandi always says - Y'all enjoy!
1 cup white corn syrup
1 cup brown sugar
1/3 cup butter melted
1 tsp vanilla
1 cup chopped pecans
1 9” pie crust
Pre-heat oven to 350
Combine syrup, sugar, salt, and butter. Beat the eggs and vanilla, then add into the sugar mixture. Beat all of the ingredients until fluffy. Place the pecan pieces in the bottom of the un-cooked pie crust. Pour syrup mixture over the nuts, these nuts will rise to the top. Take a handful of pretty pecan halves and arrange them gently on the top of the pie. Use a pie shield or foil to prevent the crust from burning. Bake for 50-60 minutes. Allow to cool before serving.