Over the past year or so, I have been madly in love with the tv show Pushing Daisies on ABC. It’s the most romantic, clean, funny, whimsical show I’ve ever seen. And in it, the main character, Ned, is a piemaker who owns a restaurant called the Pie Hole. “As in shut your. Or, in this case, open your ’cause it’s real good.”
So, nearly every Wednesday, I get the urge to make a pie. Or really anytime it’s rainy or cloudy. Or snowy. Or windy. Or chilly. Or I breathe.
And somewhere, locked in a very special place in my heart, is a very special place reserved for pecan pie. Caramely, sweet, crunchy pecan pie. I usually only make them on Thanksgiving, but poor Michael had NEVER tried it.
I know. That’s what I said, too.
Granted, this is not a healthy pie. There are very few elements that you can even sort of fake are healthy. But let’s pretend like we don’t care, and, instead, focus on how perfect pecan pie really is.
1 9″ pie crust
1c light corn syrup
1c packed brown sugar
1/3c butter, melted
1 tsp vanilla
1-1 1/2 cups pecan halves, whole if possible rather than chopped
Combine corn syrup, brown sugar, eggs, butter, and vanilla, and salt in a saucepan over VERY low heat. You only have the heat on to combine things. You’re not trying to cook anything. Pour filling into pie shell. Top with whole pecan halves. (I make a circular design from the center of the pie to the edges)
Bake at 350 for 45-50 minutes or until toothpick comes out clean. Allow to come to nearly room temperature before slicing if you can wait that long.