Pecan Pie to go with the Smoked Turkey Thanksgiving Feast

I have not yet graduated to cooking desserts on the Big Green Egg, but we still have to have a dessert.  For Thanksgiving Karen makes a pecan pie that we only have a couple of times a year.  It is so rich and so calorie-laden, I could  not have it much more often … and when I start eating it, I have a hard time stopping.  I must give credit to Betty Houck, a lady I used to work with, for this recipe.  Try this.  You will not be disappointed.

Ingredients:

  • 3 eggs
  • 1/2  cup light corn syrup
  • 1 cup sugar
  • 1 cup pecans
  • 1/4  cup butter, melted
  • 1/2  teaspoon vanilla, optional
  • 1 frozen pie shell

Directions:

  1. Preheat oven to 350˚.
  2. In a medium mixing bowl, beat the eggs.
  3. Stir in sugar, corn syrup and butter with wire whisk.
  4. Stir in pecans.
  5. Mix well.  Pour into unbaked (unthawed if frozen) pie shell.
  6. Wrap tin foil around edges of pie crust to prevent over-baking.
  7. Leave foil on entire baking time and remove when done.
  8. Place pie on cookie sheet.  Bake until filling is firm – approximately 40-50 minutes, depending on your oven.
  9. If pecans are a nice dark brown, the pie is ready.

Notes:

Optional, in lieu of all white sugar, you may use 3/4 cup white sugar + 1/4 cup brown sugar.

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One Response to “Pecan Pie to go with the Smoked Turkey Thanksgiving Feast”

  1. […] pecan pie post at Thanksgiving made me start thinking about all of the wonderful desserts we eat around here […]

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