Thanksgiving is potentially my favorite holiday (I have a hard time deciding between Thanksgiving and Christmas Eve!!). A whole day dedicated to eating delicious food, watching football, and hanging out with my crazy family is hard to beat. My mom does the majority of the cooking on Thanksgiving, but my job is the pecan pie.
I’ve had a few years to perfect this recipe, so here it is: a classic, sweet, ooey gooey pecan pie.
Perfect Pecan Pie
Yield: 1 pie
What You’ll Need:
- 1 refrigerated pie crust (because ain’t nobody got time to make pie dough from scratch)
- 2 cups chopped pecans
- 5 tablespoons butter
- 3/4 cup of light corn syrup
- 1 cup of light brown sugar
- 1/2 teaspoon of salt
- 1/4 cup of bourbon
- 2 teaspoons of vanilla extract
- 3 eggs, lightly beaten
What You’ll Do:
- Preheat your oven to 350 degrees. Lightly coat a baking sheet with cooking spray, and evenly distribute your pecans.
- Toast your pecans for about 5 minutes until they become aromatic–be careful not to burn them.
- In a saucepan over medium heat, combine butter, corn syrup, sugar and salt. Bring to a boil, and continue to boil for about a minute, stirring constantly.
- Remove the mixture from heat and stir in your pecans, bourbon and vanilla extract.
- Let cool for about 5 minutes, and then whisk in the beaten eggs until the mixture is smooth.
- Pour your mixture into your prepared pie shell. Bake on the lower rack at 350 degrees for 40-45 minutes, or until the edges of the pie are set and the center is slightly loose.