Monday, November 30, 2009


I tried making a pecan pie last year for Christmas, it was a huge failure!
Thankfully not because of me! Our oven was on the fritz for the holidays (one of the elements were broken and it took extra long to cook everything) and we didn't know until the we kept checking the turkey and it just wasn't cooking!
My pie never cooked clean through, I hate making a cut in the center to check, if I had I probably could have saved it by putting it in longer, but I didn't want to scar my first pecan pie, needless to say I scar them from now on! It is not the end of the world to have score in the center, it is just going to get eaten anyways!

So this is my second attempt at pecan pie:

Pecan Pie

1/2 cup light Karo syrup
1/2 cup molasses
3 eggs
1 cup sugar
2 tablespoons butter, melted
1 teaspoon vanilla
1 1/2 cups chopped pecans

1 pie crust

Preheat oven to 350
Mix syrup, eggs, sugar, butter, and vanilla then stir in pecans

pour filling in to pie tin lined with crust.
I usually decorate the top with a design of pecan halves, but the pie looks delicious no matter how you present it!

bake on center rack for 70 minutes (bake less if you have an oven that runs high, I have a gas stove it usually cooks evenly and took 70 minutes!)

cool at least 2 hours before serving!

The secret ingredient here is the molasses, it gives it a really rich full flavor... mmm and smells incredible!! The best part about baking is all the amazing smells! I wish I could smell like sugar vanilla, and cardamom forever!