It’s been a whirlwind of a few weeks complete with Thanksgiving and birthday festivities (more on that later). Ryan and I were so lucky to have spent Thanksgiving with our families in Providence (RI), Queens, Staten Island, and Vestal, NY. It was a lot of traveling by car, but so worth it! As a tribute to the holidays, here is a pecan pie recipe that I made a couple weeks ago from Silver Palate Cookbook by Julee Rosso and Sheila Lukins. It was very tasty with a nice crunch and the perfect amount of sweetness. This would be a perfect addition to your holiday table. Enjoy!
1 cup dark brown sugar
3/4 cup light corn syrup
1/2 teaspoon salt
1/4 cup melted sweet butter (1/2 stick)
1 teaspoon vanilla extract
2 cups shelled pecans, chopped
9″ unbaked pie crust
1/3 cup shelled pecan halves
1. Preheat oven to 400°. Line a 9″ pie pan with the pastry. (I used the pie crust recipe from the Silver Palate Cookbook, but you can use your favorite).
2. Beat eggs well in a large bowl. Add brown sugar, corn syrup, salt, melted butter and vanilla to the eggs, and mix thoroughly.
3. Sprinkle chopped pecans in pastry-lined pan, pressing gently into bottom and sides of pastry.
4. Pour egg mixture over pecans.
5. Set pie on the middle rack of oven and bake for 10 minutes. Reduce heat to 325° and bake for 25 to 30 minutes longer, or until set.
6. Remove from oven. Decorate edges with reserved pecan halves. Let cool to room temperature before serving.