Thursday, December 4, 2008

Pecan Pie

Before the pie recipe, just had to show the lovely veggie tray and fruity star that Alli spoiled us with while we made Thanksgiving dinner. It kept us energized to keep on cookin'! Her fruit dip (not in the picture) was cool whip + yogurt. I think you can use as much yogurt in the cool whip as you want to, but I'll let her type the exact amounts she used in this post when she gets a chance.

This Pecan Pie was a hit at Thanksgiving. Not because I made it, just because it is a very good recipe. Of course, I used my favorite pie crust: Jen's pie crust recipe.

Pecan Pie
1 unbaked pie crust
1 cup white sugar
2 tablespoons brown sugar
1/4 teaspoon salt
1 cup corn syrup
1/3 cup melted butter (regular, salted)
3 eggs, beaten
1/4 teaspoon vanilla
1 heaping cup chopped pecans
Mix sugar, brown sugar, salt, corn syrup, butter, eggs, and vanilla together in a bowl. Pour chopped pecans in the bottom of the pie shell. Pour syrup mixture over the top. Bake pie at 350 degrees for 50 minutes, being careful not to burn pecans and crust.
Allow to cool for several hours or overnight.


Amy said...

mmmm!!! I love pecan pie!! Yours looks fantastic!!

Amy said...

This was my favorite pie of the whole Thanksgiving!

Katrina said...

Is it plain unsweetened yogurt mixed with the cool whip? I've never tried that before & I'm always up for something easy!!