The lovely almond biscotti wasn’t the only sweet treat delivered to us in our newborn parent days! Our extremely generous neighbors Brendon and Jen brought up the most delicious, decadent pecan pie. Even though it wasn’t a holiday, we gobbled it up like any ol’ Tuesday was Thanksgiving. Why not give it a try this Easter weekend? Here’s Brendon’s scoop on this classic. — Angela M.
I used to have this when I went to my grandparents’ house for Christmas in Picayune, MS and loved it. It was usually out waiting for us when we first arrived at the house. When I started cooking for myself, I was excited to be able to bake this dish, especially since it’s so easy. It only has five steps – if you count preheating the oven as a step. I most frequently cook it for occasions when I am going over to a friend’s place and need to bring a dish. And I haven’t dared change it, since I always think of it as the best pecan pie I’ve ever had :). — Brendon. Click through to the next page for the full recipe!
Brendon’s Pecan Pie
– Any pre-made pie crust (I’ve never made one myself and one of the
best things about this recipe is how quick it can be)
– 3 eggs
– 3/4 cup sugar
– 1/2 teaspoon salt
– 1 cup light corn syrup
– 1/3 cup melted butter
– 1 cup of broken pecans or pecan halves
1. Preheat oven to 375
2. Mix eggs, sugar, salt corn syrup and melted butter in a bowl.
3. Mix in pecans afterwards
4. Pour mixture into piecrust (the pecans will eventually rise to the top)
5. Bake at 375 degrees for 40-50 minutes