We Gather Together

From the Farmer's Almanac

Large whole pecans make a prettier pie, but they’re difficult to cut through when slicing. For a pie that’s easier to slice, use chopped pecans, and save whole nuts for decoration.

• 3 large eggs, slightly beaten
• 1/2 cup light-brown sugar, packed
• 1 cup light corn syrup
• 1 teaspoon vanilla extract
• 1/8 teaspoon table salt
• 4 tablespoons (1/2 stick) melted butter
• 1 tablespoon Kahlúa or rum (optional)
• 2 cups chopped or whole pecans
• Whipped cream or ice cream
• Single-Crust Pastry Dough
  
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Preheat oven to 375°F. On a lightly floured work surface, roll Single-Crust Pastry Dough out from the center to an 11-inch circle, turning dough occasionally to avoid sticking. Transfer into a 9-inch glass pie plate.

Crimp edges; then put pie shell into the freezer while you prepare the filling.

In a large mixing bowl, whisk together eggs and brown sugar. Slowly add corn syrup, vanilla extract, and salt, blending until smooth. Whisk in melted butter and Kahlúa or rum (if you like). Stir in pecans.

Remove pie shell from freezer; pour pecan mixture into shell. Bake until edges are firm and pie stops jiggling in the center, about 40 minutes. (Shield crust edges after 15 minutes to prevent overbrowning.)

Cool. Serve at room temperature with freshly whipped cream or ice cream.

Now taking orders for the holidays.
      
If you have any questions, do not hesitate to contact me.
These two goodies make excellent gift-giving and we
will ship to anywhere in the United States complete
with homemade cards for special messages and such.
We require two to three days to prepare as our
product is made to order.
Always fresh!