But I would be proud to partake in your Peeeeecan Pieeeeeeeeeeeeeeeee…
My dad’s favorite kind of pie is pecan, so naturally I had to make one for Father’s Day.
I found the recipe here.
2 cups shelled pecan halves or chopped
1 cup golden syrup
1 cup firmly packed dark brown sugar
rounded 1/4 teaspoon salt
5 tablespoons unsalted butter, melted and cooled
1 teaspoon vanilla extract
3 large eggs, at room temperature, slightly beaten
9-inch unbaked deep-dish pie shell
whipped cream, for serving
First toast the pecans in the oven at 325 degrees for about 5 minutes, until you can smell em roasting.
This recipe requires dark brown sugar. Normally I just substitute light brown sugar, but I feel like pecan pie needs that extra rich flavor, and now I have some for other baking needs!
Mix together the 1 cup golden syrup, 1 cup firmly packed dark brown sugar, rounded 1/4 teaspoon salt, 5 tablespoons unsalted butter, and 1 teaspoon vanilla extract until smooth.
It should look something like this –>
With very few chunks of sugar.
Add the 3 room-temp eggs and mix.
Now pop the pie into the oven at 325 degrees for about an hour or an hour and 15 minutes. I put mine on top of a cookie sheet because it was kind of spilling goo over the sides and I didn’t want sticky oven.
This was VERY easy to make and I got a ton of compliments on it. My dad said it was the best he’s ever had ;). I don’t like pecan pie so I can’t really report on the taste.