It’s the day before thanksgiving and we are all so excited! We have so much to be thankful for. :) There are dinner rolls to bake and turkey to roast. Stuffing is being prepared by my dad and I’m in charge of the pecan pie! I thought I’d share my favorite pecan pie recipe with y’all. A buttery crust, crunchy pecans, and sweetly rich filling baked to golden brown! And the best part? No corn syrup!! :) If your like me, top it off with both ice-cream & freshly whipped cream, then pour a rather large mug of coffee and enjoy! :)

Yields 1 pie! :)

Ingredients

• 1 cup light brown sugar {packed}
• 1/2 cup granulated sugar
• 2 large eggs
• 2 cup roughly chopped pecans
• 1/2 cup butter {melted}
• 2 tablespoons milk
• 1 tablespoon all-purpose flour
• 1 1/2 teaspoons vanilla extract
• 1 tbs dark rum {optional}
• 1/2 tsp salt
• One 9-inch deep dish pie shell {unbaked}
• 1 cup pecan halves

Directions

1.) Preheat the oven to 325 degrees F. In a large mixing bowl, mix the brown sugar, granulated sugar and eggs until creamy. Add the chopped pecans, melted butter, milk, flour, rum, salt and vanilla extract and stir to combine. 2.) Pour the mixture into the pie shell. Arrange the pecan halves on top of the pie in a circular pattern.
Bake the pie for 55 minutes. Check for doneness by shaking the pan slightly. The pie should be firm with only a slight jiggle in the center!
3.) Serve with vanilla ice cream or with a dollop of whipped cream or if you like me, BOTH!!
4.) Enjoy :)

“O give thanks unto the Lord, for he is good: for his mercy endureth for ever.”
Psalm 107:1