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Has someone ever gotten you a gift that was more for them than it was for you?
Years ago, my husband and I spent a romantic weekend just north of Duluth, MN. We rode bikes along Lake Superior, walked in the woods, and ate at Betty’s Pies. That year, for our anniversary, my husband got me a copy of Betty’s Pies Favorite Recipes cookbook.
Yeah, I thought the same thing.
Don’t get me wrong…I love to bake, and I love the cookbook. But I had a sneaking suspicion that this gift was as much for him as for me!
I’ve tried a number of Betty’s recipes, but it’s her pecan pie that grabbed a hold and won’t let go. I haven’t made a different recipe since.
Pecan Pie
I make them every Thanksgiving. (Except that one year that I thought it would be cool to make some different desserts…we don’t talk about that anymore). Two pecan pies is a must. Other pies are added, but the pecan is non-negotiable.
And it must be served with real whipped cream, slightly sweetened. Not ice cream. Not Cool-Whip.
It’s kind of perfect.
I do not make my own crust. Gasp if you must, but I really like Trader Joe’s pie crusts. They are buttery and someone else makes them. Exactly what I’m looking for in a pie crust.
(Tip: Let the crust warm at room temperature longer than the package says, until it’s pretty pliable…goes in the pie plate a lot easier. Then chill the dough in the plate before filling and baking.)
We prefer the pie with chopped pecans, or pecan pieces. If you prefer pecan halves…go for it. (Funny story, every year my parents stop at a pecan store on their way down to Florida. And every year they call me and ask if I want pecan pieces or halves. Dad, Mom, if you’re reading this …it will always be pieces.)
Buttery crust. Gooey, sugary center. Crunchy pecans. Smooth whipped cream. Doesn’t get any better than that.
Ingredients
- 1 9-inch unbaked pie crust
- 3 eggs
- 1 cup light corn syrup
- 1 cup dark brown sugar, firmly packed
- 1/3 cup butter, melted
- pinch salt (1/3 tsp)
- 1 tsp vanilla
- 1 heaping cup pecans (chopped or halves)
Instructions
- Line pie plate with unbaked crust
- Add eggs to large bowl, whisk slightly
- Add corn syrup, brown sugar, butter, salt and vanilla
- Whisk together well
- Spread pecans on bottom of pie crust and pour filling over the top
- Bake for 45-50 minutes at 350
- Center may jiggle a little, but should be mostly set
- Cool
- Serve with whipped cream
Original recipe by Betty’s Pies
This recipe, like all my recipes, is shared in the Meal Plan Monday link up. You can find the link in my sidebar – or right here!
That does sound yummy! I love pecan pie; but I like halves. 🙂
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Halves definitely look pretty! (And don’t think I’d turn a piece away over the shape of the nut) 🙂