Break the normalcy with this Pecan Pie, and add the ice cream you so deserve. With the pecan smell, the whipped cream perched on top and a warm, crumbly pie crust-nothing could be better!
No matter what season it is, a pie is a great dessert, and with this Pecan Pie, that’s no different.
Pies are right up my alley. The designs and the different kinds there are, are just mind-boggling to me. I admit, it’s not my favorite, but I can never turn down a good pie. Thanksgiving is one of those days! I love getting every single thing on the plate on the fork and shoving my face with the mouthful. This is the only time that I do that. Ask the family! I feel like you HAVE to in order to have the full experience of tasting a good stinkin’ pie.
I’ve only ever had Pecan Pie once before and thought it was good. This one was equally as good and earns a rating of 3½ rolling pins. My rating system is on a scale of 1-4 with 1 being the worst and not worth the money or effort. I’m enjoying the process of making the pie crusts! I’m thinking after I’m done with 365 that I will maybe do a 365 of Pies. I’m kidding. I really don’t know if I could bake a pie every day for 365 days straight. Wow, that would be a big undertaking. Haha. Yeah, listen to me, as if this isn’t. I don’t know.
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I had to stick my hand into the garbage disposal this morning. The other day it made a funny sound, like a piece of metal was jumping around in there.
I admit it.
I put it off because I just don’t like to deal with things of that sort. Yes, I could have asked my husband to (using my very deepest man voice) do a manly job and “fix” the disposal (GRAWRRRRRRR). I’m sure he would have readily accepted the challenge knowing how he likes to “fix” problems even though sometimes when he “fixes” he likes to take things completely apart and then they cannot be fixed for good unless we pay to have them repaired.
If you know my husband, a mechanic he is not, but he is extremely gifted in his profession. He has and continues to help many people and I am very grateful and very proud of what he does. He’s awesome.
To be honest, I truly don’t know if his hand would have fit into the mouth of the disposal anyway. Forgetting that that mystery piece of whatever it was was still in there, I put something down this drain this morning, flipped on the switch and heard it again.
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I actually started whining in my head, “oh, I don’t want to do this…why do I have to be the one to do it? Who was it that put this thing down here anyway and why can’t THEY get it out??!! WHY ME??!!” My husband wasn’t home to ask even if I had wanted to.
I don’t have a fear of the thing turning on and shredding my hand to bits although the thought has crossed my mind. No, what really scares me is reaching in there and touching all things SLIMY and DISGUSTING and not being able to SEE what they are. EEEEEEWWWWWWW!!!!!!! It grosses me out just thinking about it! I can handle mice, rats, creepy crawly things and snakes, but touching yucky stuff? Unh Uh!
No gloves to be had, so I unplugged the thing, closed my eyes (’cause I can always feel things better with my eyes closed, especially if I can’t see what it is I’m touching to begin with!) and ever so gently emerged my hand into the abyss. Ok, it was a very small abyss, but that’s the word that comes to mind.
Going into the…
Feeling around I could feel the culprit! A piece of metal something or other. Wait, no. That’s attached to this other piece of metal which rotates, slices and dices. Hmmm…wait, what’s this? Something that feels small and it could be…AHA! (as I pull my hand out to view the little devil)
|This isn’t the actual piece, the real one was chopped up.|
You know what? I’m tired of indenting and I’m not going to do it anymore and it’s wasting precious blogging space. So, I apologize to any English teachers out there who may now have a problem reading this because it’s not correct writing form. But hey, isn’t that what blogs are about anyway, literary freedom? To an extent from what I’ve been told.
I used my trusty Fannie Farmer Cookbook for this one, pages 639 (crust) and 648; author, Marion Cunningham; publisher, Alfred A. Knopf, Inc., a division of Random House, Inc.; ISBN 0-394-56788-9
- 1 ½ cup flour
- ¼ teaspoon salt
- ½ cup shortening
- 3-4 tablespoons cold water
- 3 eggs
- 1 cup dark corn syrup
- ½ cup dark brown sugar
- 4 tablesppons butter
- 1 teaspoon vanilla
- 1 ¼ cups pecan halves or coarsely chopped
- 1 cup heavy cream (chilled) for topping
- Mix the flour and salt. Cut in the shortening with a pastry blender or two knives.
- Combine lightly only until the mixture resembles coarse meal or very tiny peas; its texture will be uniform but will contain crumbs and small bits and pieces.
- Sprinkle water over the flour mixture, a tablespoon at a time, and mix lightly with a fork, using only enough water so that the pastry will hold together when pressed gently to each other.
- Roll the dough out two inches larger than the pie pan. Fit it loosely, but firmly into the pan. Crimp or flute the edges.
- Preheat oven to 425 degrees.
- Set aside the prepared, unbaked pie crust.
- Beat the eggs in a bowl with a fork or wire whisk until the yolks and whites are blended together.
- Add the corn syrup, brown sugar, melted butter, and vanilla. Blend well.
- Stir in the pecans, then pour the mixture into the pie shell.
- Bake pie for 15 minutes, then reduce the heat for 15-20 minutes, or until the edges are set and the center quivers slightly. Don't overbake.
- Let cool and top off with the whipped cream.
You know whipped cream makes everything better, and those store bought ones aren’t everyone’s favorite. So, I decided to come up with my own, and boy am I glad I did.