It doesn’t matter how you say “pecan” but most people will admit it is a darn good pie. I really liked this one – better than most I’ve had and definitely better than the one I had last year. As I dished Mom a piece today, a bite of it happened to make it in my mouth. I think this recipe is out of Bon Appetit.
Refrigerated pie crust (with so much else to do in the holiday season, no reason to slave over a homemade dough)
6 T unsalted butter
1 1/4 cup light brown sugar
3/4 cup light corn syrup
2 tsp vanilla extract
1/2 tsp orange zest (you couldn’t really taste this in the pie)
2 cups pecans (chopped or halved)
Have dough thawed but still chilled.
Melt butter over medium heat, stir in sugar until melted. Remove from heat. Add in the rest until eggs and pecan. Lightly beat eggs and combine. Pour nuts into the bottom (pricked with fork) of the dough. Pour mixture over it – slowly, letting it sink down, then pouring more in till all is used (we used a deep dish and it worked well).
Bake for about an hour at 350 on a cookie sheet (to catch any spills) till done (not wobbly at all).
Enjoy with ice cream or cool whip.