Merry Christmas to all… And to all……
Pecan pie! Of all the recipes we have tried throughout the years for pecan pie, this is my family’s favorite. It is easy, and it makes two pies, which makes it even better! In fact, it is requested in place of traditional birthday cake and gifts from one of the grandsons (you are welcome, David!). I hope you make it and enjoy it as much as our family does.
Feel free to make a homemade crust or use your favorite brand frozen pie crust (which works just fine)! I tend to use the deep dish pie crust when I use the frozen ones as it ensures no spillage of the filling in the oven. And unique to this recipe, it uses margarine instead of butter. My family also likes me to use chopped pecans instead of pecan halves which you normally find in pecan pies. They comment that it makes for easier cutting and eating. So get baking and enjoying! And don’t forget a great give-a-way is coming in January along with a new recipe! Happy baking!
Pecan Pie – makes two pies
1 ½ cups sugar
1 ½ cups light corn syrup
¾ cup margarine, melted and set aside to cool
½ tsp salt
2 tsp vanilla extract
2 cups chopped pecans (you can use pecan halves if you want)
2 pie crusts
Preheat oven to 350 degrees. Beat eggs until light and fluffy. Add sugar, and beat again. Add syrup, melted margarine, salt, and vanilla and beat until mixed well and smooth. Stir in pecans. Pour into unbaked pie shells and bake at 350 degrees for one hour or until middle of pie is just set. Let cool before cutting.