Alright, ladies (and gentlemen?)... one week and counting! Today I'm sharing a staple of our Thanksgiving (and Christmas, and Easter, and sometimes weeknight dinners) menu, my Mom's pecan pie!
This is such a basic recipe, I like this one because the filling isn't custard-y or buttery like some. I like to reduce the sugar just a little bit from the original recipe too, because I prefer it not quite as sweet.
To assemble, mix the eggs, white syrup, vanilla, and sugar well and pour into thawed pie crust. I like to take a few extra minutes and arrange the pecans in a pretty pattern on top, but if you're in a hurry you can just sprinkle them to cover the top, or you can lightly chop them and spread over the top if you want smaller pieces.
Bake for 1 hour at 325 degrees, or 1 1/2 hour at 300 degrees. Let it cool completely, the pie needs to set up for a while after it's removed from the oven. Serve at room temperature with whipped cream if desired. I actually like it best cold out of the fridge!
The top gets a little candied, and the filling is just a bit gooey. Yum, it's a crowd favorite at our house!
What's the staple at your family's holiday dinners? Are you a pie maker? Happy (early) Thanksgiving, friends!
If you missed it, be sure to check out my post from earlier this month... My Five Favorite recipes for the holidays. The punch would be especially good for entertaining next week!
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