Monday, December 5, 2011

Kelli's Pecan Pie

There are SO many versions of Pecan Pie out there, so it would only make sense that mine has its own special kick! And since I can't put Slap Ya Mama in a pecan pie, I chose another "KICK"! Trust me...this is one of the easiest pecan pie recipes you will ever make!

Preheat oven to 350 and prepare your pie crust (homemade or the refrigerated roll-out ones from the grocery store----either works just fine!)

Note: A 9" pie pan never seems to be big enough for my occasions, so keep in mind that this recipe is for a larger pie pan-- closer to 12".

In a large box mix together 1 + 1/4 cup of white sugar and 4 TBSP melted butter.
Add 3/4 cup of light corn syrup and 4 large egss (beaten). Mix until everything is well-blended. Now for the dessert-version of SYM-- add 3 TBSP of Bourbon (I actually buy the cheap stuff, so I am sure whatever you have on hand will be GREAT!)
Add 2 cups of Pecan Halves.
Pour into the unbaked pie crust.

Set on a cookie sheet (I use my Pampered Chef Pizza Stone and it works great!) and place in your 350 degree oven.

Bake at 350 for 30 minutes.
Reduce heat to 300 and continue to bake until your middle is set... there is not a magical time for this. It depends on several things--like your altitude, the quality of your corn syrup, your oven... just watch it closely. Mine usually take about 20 more minutes on the lower temp to fully set....but keep your eye on it!

Remove from the oven and cool on a wire rack until you are ready to serve.