Holidays. Doesn't everyone love one of the best things of the entire Holiday season? The desserts?? In my house we most certainly look forward to dessert. A few years back my husband and I started a new annual Holiday tradition. We decided that we would begin an annual Pie Fest. That's right, we are that serious about our Pie. We created an entire Fest for it. That's how we roll.
In asking my husband what his inspiration for Pecan Pie was, (I mean, out of all the kinds of pies, why Pecan?), his answer was simple. Everyone makes pumpkin or apple pie and I wanted to do something different that no one else was making. He, himself even admitted he hadn't even seen a Pecan Pie in about ten years.
That's a fair answer. I personally don't recall if I've really ever had Pecan Pie. My husband found this somewhat humorous, as this was truly his intent; to make a pie that no one else would be making.
How could I have lived through my years, (twenty-one, right? ;) ), without recalling if I've ever tasted Pecan Pie. I was actually looking forward to this year's pie just to have the experience of not only tasting one, but making one. Truth be told, my husband needed to get a good pie for this Holiday season. Last year his peach crumble left much to improve upon. Good try; poor execution. His redemption this year was crucial.
Now don't think we get too carried away ... we aren't those people who make their own pie crusts. Throw out your surprised gasps now, for we are not those people. I'm a cook; not a baker. Give a woman a break.
So here's what you'll need to create the delicious and now, infamous, Daddy's Pecan Pie.
Preheat your oven to 350 degrees and grab your favorite pie pan. Spray lightly with non-stick cooking spray and set aside. In a large mixing bowl combine your eggs, dark corn syrup, dark brown sugar, vanilla extract, melted butter, salt, and nutmeg. Keep mixing until everything is well combined.
Take your pie crust and gently lay out in your pie pan. Fill your pie crust with your coarsely chopped pecans. Spread out evenly, filling the entire pie crust.
There they are ... just sitting at you. Looking at you. Daring you to make them delicious.
Next, you are ready to pour your delicious mixture over the pecans. Pour over slowly, filling the entire pie crust.
Your crust is what needs attention next. Because, believe it or not, your pie is done being made. How easy is this pie?? Seriously, if for no other reason, I should have make this before now because it's so stinking easy!
Your moment of truth is here. What kind of pie crust are you? Are you a fluted ends person? A pinch person? A ribbon-edge person? Perhaps you are like my husband ... a fork crust person. He simply cuts the excess pie crust edge off and uses the back of a fork to create a design by pressing it to the pie pan edge.
Place your pie into the oven and bake for approximately 20 minutes. Remove the pie from the oven and take strips of aluminum and wrap around the crust edge of the entire pie. This prevents your pie crust from overcooking during the remaining baking time.
Once you have your aluminum wrap covering the crust, place the pie back into the oven cooking an additional 20 - 30 minutes, or until the pie is a dark, golden brown color.
Sprinkle the entire top of the pie with your ground cinnamon. This allows the pie to have a nice, holiday taste heated into the top layer of each and every bite.
Allow your pie to cool completely before serving. Top with whipped cream when you serve it, and enjoy the crunch and dark sugar pecan flavors. This pie will instantly make you feel like you've had the ultimate Holiday feast. It's the perfect ending to any Holiday meal. It will remind you of the pie that the Holidays forgot. And trust me ... you'll begin making this pie every single year.
Thank goodness my husband had a craving for something different.
Cheers!
Make sure to follow along with me on Instagram at executivechefmom !
In asking my husband what his inspiration for Pecan Pie was, (I mean, out of all the kinds of pies, why Pecan?), his answer was simple. Everyone makes pumpkin or apple pie and I wanted to do something different that no one else was making. He, himself even admitted he hadn't even seen a Pecan Pie in about ten years.
That's a fair answer. I personally don't recall if I've really ever had Pecan Pie. My husband found this somewhat humorous, as this was truly his intent; to make a pie that no one else would be making.
How could I have lived through my years, (twenty-one, right? ;) ), without recalling if I've ever tasted Pecan Pie. I was actually looking forward to this year's pie just to have the experience of not only tasting one, but making one. Truth be told, my husband needed to get a good pie for this Holiday season. Last year his peach crumble left much to improve upon. Good try; poor execution. His redemption this year was crucial.
Now don't think we get too carried away ... we aren't those people who make their own pie crusts. Throw out your surprised gasps now, for we are not those people. I'm a cook; not a baker. Give a woman a break.
So here's what you'll need to create the delicious and now, infamous, Daddy's Pecan Pie.
- 2 1/2 cups, coarsely chopped pecans
- 3 eggs
- 1 cup dark corn syrup
- 1/2 cup dark brown sugar
- 1 1/2 teaspoons vanilla extract
- 1/4 cup unsalted, melted butter
- 1/2 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 1/2 cup ground cinnamon
- 1 prepared pie crust
Preheat your oven to 350 degrees and grab your favorite pie pan. Spray lightly with non-stick cooking spray and set aside. In a large mixing bowl combine your eggs, dark corn syrup, dark brown sugar, vanilla extract, melted butter, salt, and nutmeg. Keep mixing until everything is well combined.
Take your pie crust and gently lay out in your pie pan. Fill your pie crust with your coarsely chopped pecans. Spread out evenly, filling the entire pie crust.
Next, you are ready to pour your delicious mixture over the pecans. Pour over slowly, filling the entire pie crust.
Your crust is what needs attention next. Because, believe it or not, your pie is done being made. How easy is this pie?? Seriously, if for no other reason, I should have make this before now because it's so stinking easy!
Your moment of truth is here. What kind of pie crust are you? Are you a fluted ends person? A pinch person? A ribbon-edge person? Perhaps you are like my husband ... a fork crust person. He simply cuts the excess pie crust edge off and uses the back of a fork to create a design by pressing it to the pie pan edge.
Place your pie into the oven and bake for approximately 20 minutes. Remove the pie from the oven and take strips of aluminum and wrap around the crust edge of the entire pie. This prevents your pie crust from overcooking during the remaining baking time.
Once you have your aluminum wrap covering the crust, place the pie back into the oven cooking an additional 20 - 30 minutes, or until the pie is a dark, golden brown color.
Sprinkle the entire top of the pie with your ground cinnamon. This allows the pie to have a nice, holiday taste heated into the top layer of each and every bite.
Allow your pie to cool completely before serving. Top with whipped cream when you serve it, and enjoy the crunch and dark sugar pecan flavors. This pie will instantly make you feel like you've had the ultimate Holiday feast. It's the perfect ending to any Holiday meal. It will remind you of the pie that the Holidays forgot. And trust me ... you'll begin making this pie every single year.
Thank goodness my husband had a craving for something different.
Cheers!
Make sure to follow along with me on Instagram at executivechefmom !
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