I would gladly partake of your pecan pie
A few of y’all asked about my pecan pie recipe (pronounce PIH-CAHN by the way, if you say pee-can, please don’t make this pie) and I’m gladly willing to share the pecan goodness with you. I’m not a huge fan of plain pecan pie, but throw a cup of chocolate chips into that bad boy and you’ve got yourself some good eatin’.
And yes, I am in College Station having big fun, but through the marvel that is modern technology I am writing this on Friday for it to auto-post on Saturday. The internet is a wonder.
Pecan Pie
1 unbaked 9″ pie crust (I use Pillsbury’s frozen crust)
1/2 cup butter
1 cup sugar
1/2 tsp. salt
1 tsp. vanilla
1 cup light Karo syrup
3 eggs, beaten
1 1/2 tsp. fresh lemon juice
1 cup pecan halves
In saucepan, brown butter until golden. Don’t let it burn. Set aside to cool.
Add sugar, salt, vanilla, syrup and eggs. Mix well. Add lemon juice and pecans.
Pour into unbaked pie shell and bake at 425 for 10 minutes. Then, reduce heat to 325 and bake for 55 minutes.
And if you really want to know what good is, add one cup of chocolate chips to the mixture before baking. It will make you cry.
It’s just that good.
Subscribe for the latest news from Melanie
