Pecan Pie

The Date: 24 November 2011

The Occasion: Thanksgiving! I've made this pie every year for... probably more than 10 years. It's become a family favorite and something I love contributing to Troxell Thanksgiving each November.

The Recipe: I think it came from a magazine years ago. The crust portion is a family recipe.

How it Went: Excellent as always. My Grammy said it was the best one I've ever made. Making the crust is important for this pie. Don't use a store-bought crust. The crust is part of the goodness of this pie.

What You Need:
flour
salt
sugar
vegetable oil
milk
light corn syrup
dark brown sugar
eggs
butter
vanilla
pecans

Your Turn:
You'll start with the crust. Sift

• 1 and 1/2 C flour
• 1 tsp salt
• 2 T sugar

into the pie dish.

Pour 1/2 C vegetable oil into a 2 C measuring cup.

Add 2 T cold milk.

Whip with a fork.

Now pour this on top of the sifted dry ingredients in your pie plate. Mix with the fork until blended.

Press the pie dough into the pan. It's easiest if you put a layer of plastic wrap down first so your finger don't get all stuck in the dough. If you're using a glass plate, it's easy to see when the dough is evenly pressed. Just hold it up to the light.

Set this aside. Time to make the pie filling.

In a large bowl, pour 1 C light corn syrup.

Add 1 C dark brown sugar, firmly packed. You can use part dark brown and part light brown sugars if you don't want the pie too rich.

Sugar on sugar

Melt 1/3 C butter in the microwave.

In the meantime, add to bowl

• 3 eggs
• 1/2 tsp salt
• 1 tsp vanilla

Whip well. Then add the melted butter, but not while it's still steaming hot or it might cook the eggs. At least that's what Mom always warned me of. Whip with a whisk again.

Then add 1 heaping C coarsely chopped pecans.

Pour into prepared pie crust.

Embellish as desired. [TIP: I used to put a little flowerette of pecan halves in the center of the pie, but that becomes difficult to cut through when you're slicing it into thin pieces, which is all anyone can handle after a huge Thanksgiving meal. So putting the pecan halves around the edge is much easier in terms of serving.]

Bake at 350 for 45-50 minutes.

Serve with real whipped cream for best "Mmmm's."

The gooey filling blends with the crumbly crust for a delicious texture.

Short Version
PECAN PIE

Preheat oven to 350.

1&1/2 C flour
1 tsp salt
2 T sugar
1/2 oil
2 T cold milk

Sift flour, salt, and sugar into pie plate.
Whip oil and milk together.
Add to pie plate and blend into flour mixture with fork.
Using a sheet of plastic wrap between your hands and the dough, press the dough into the pie plate until even.
Set aside.

1 C light corn syrup
1 C dark brown sugar
3 eggs, beaten
1/2 tsp salt
1 tsp vanilla
1/3 C melted butter
1 heaping C coarsely chopped pecans

Whip all ingredients together except pecans.
Stir in pecans.
Pour into prepared pie crust.
Bake at 350, 45-50 minutes.