Happy Thanksgiving Eve everyone!! Thanksgiving dinner preparation has begun and it’s time for my traditional Pecan Pie blog post. This pie is THE BEST ever! 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! :) Happy Baking!
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 :)
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