Aunt Bonnie's Perfect Pecan PieBrooke McLay
Pie is a staple in American homes during the holidays. It’s one of those desserts that has the inevitable quality to bring together a family after a holiday meal. There’s something so comforting and traditional about it. For me, a really incredible pecan pie is the ultimate Christmas dessert. And this recipe, in my house, takes the cake. Or rather, the pie. If you’re looking for the ultimate recipe for this year’s traditional holiday dessert fest, try this recipe and be ready to make it a favorite!
Aunt Bonnie’s Pecan Pie
½ Cup Sugar
1 Cup Corn Syrup
4 Tablespoons Butter
3 eggs (beaten lightly)
1 Teaspoon Pure Vanilla Extract
1 Pinch Salt
1 Nine Inch Wholly Wholesome Pie Shell (White, Whole Wheat or Spelt)
2 Cups broken pecans (broken into small pieces)
~ 60 Whole Pecan halves (for top of pie)
Combine sugar and syrup in a fry pan over a medium heat for 5 minutes. Melt butter into mixture. Set aside to cool (if you’re in a rush, put the pan on a bed of ice in the sink). Preheat oven to 400 degrees. Once cooled, add eggs, salt and vanilla. Fill pie shell w/broken pecans. Pour syrup mixture over pecans until it’s just below the rim. Arrange pecan halves on top starting with the largest pecans around the outside in a circle and using progressively smaller pecan halves as you circles move towards the center. Be sure to save some nice small ones for the center. Place on a piece of foil on top of a cookie sheet and place in the oven. Reduce oven to 350 deg F. and bake for 50 minutes or until pecans are nicely toasted, but not burnt.