Aiming to impress your family and friends with a traditional Thanksgiving dessert? This Pecan Pie recipe could do the trick.
The challenge is that pecans may not be readily available in Philippine supermarkets, so you’ll probably need to scout specialty stores for this ingredient. When you do get your hands on some, it will definitely be worth the effort.
Here’s a classic Pecan Pie recipe taken from The Pioneer Woman. Ree Drummond stresses that you need to let the pie cool and set completely before slicing it. She usually makes her Pecan Pie the night before Thanksgiving.
How to make Pioneer Woman’s Pecan Pie
Ingredients
1 whole Unbaked Pie Crust (learn how to make pie crust)
1 cup White Sugar
3 Tablespoons Brown Sugar
1/2 teaspoon Salt
1 cup Corn Syrup
3/4 teaspoons Vanilla
1/3 cup Melted Butter (salted)
3 whole Eggs, Beaten
1 cup (heaping) Chopped Pecans
Procedure
- Prepare your pie crust. You can also use store bought crust instead of making it from scratch.
- Mix sugar, brown sugar, salt, corn syrup, butter, eggs, and vanilla together in a bowl.
- Pour chopped pecans in the bottom of the unbaked pie shell.
- Pour syrup mixture over the top. Cover top and crust gently with foil. Bake at 350º for 30 minutes. Remove foil, then continue baking for 20 minutes, being careful not to burn the crust or pecans. Note: When you pull it out of the oven, it should be only slightly jiggly. If it shakes a lot, cover with foil and bake for an additional 20 minutes or until set. Check on it often, and be careful not to burn the pecans. Required baking time tends to vary widely with this recipe. Sometimes it takes 50 minutes; sometimes it takes 75!
- Allow to cool for several hours or overnight. Serve in thin slivers.
ABOUT THE AUTHOR: Patricia de Castro-Cuyugan
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