Pecan Pie

It doesn't get much more southern than good ole pecan pie.  "If I had a nickel for every..." (one of my mother's favorite sayings)...pecan pie I've seen Mother make, I'd be laying on a cushy lounge chair on my yacht with a hunky deck hand fetching me a tropical drink with an umbrella in it.  Non-alcoholic, 'cause that's how I roll.  I digress - back to the pie.

This is one of the easiest desserts you can make, especially if you're like me and use store-bought crust.  I love to bake, but I don't love to roll out dough.  Heck, you can make people think it's not store-bought by letting it thaw to room temperature and pinching the edges to make it look homemade.

Here's a helpful hint for pie crusts.  Have you ever eaten a pie that had a soggy, almost raw bottom crust?  You can insure that won't happen.  When you're baking a pie, pre-bake the crust for about 5 minutes at 350 degrees.  You might need to cover the edges in foil or with a pie crust shield. 

 

Pecan Pie

3 eggs
1 c. sugar
1 t. all-purpose flour
3/4 c. white syrup
1/4 c. maple syrup (pure maple syrup tastes best)
1 t. pure vanilla (never use imitation!)
1 c. pecan halves
2 T. melted butter
1 pie shell, pre-baked for 5 minutes

Pre-heat the oven to 425 degrees.  Beat the eggs, then add all other ingredients except pecans.  Pour into pie shell, then add pecans and stir carefully.  Cover the crust edges with foil or pie crust shield.  Bake 10 minutes at 425 degrees, then reduce to 350 degrees and bake 30 minutes or until set.