To use some of the pecans that husband's friend gave us after Christmas. I'd heard that The Pioneer Woman makes a fabulous pecan pie, so I went to her website and decided to use this recipe. I was pretty pleased to see that I had all of the ingredients on hand.... though I chickened out and used a store bought refrigerated pie crust instead of making my own. (Though I do plan on trying my hand at pie crust some other time..... eventually..... when I find
- pie crust - unbaked
- 1 cup sugar
- 3 Tbsp brown sugar
- 1/2 tsp salt
- 1 cup corn syrup (I used light)
- 3/4 tsp vanilla extract
- 1/3 cup melted butter (salted)
- 3 eggs
- 1 heaping cup of broken pecans
- Prepare the pie crust in a 9" pie plate.
- Pour the pecans into the unbaked crust.
- Mix the remaining ingredients in a medium mixing bowl and pour mixture over the pecans.
- Cover the top and crust of pie gently with aluminum foil.
- Bake in a 350*F oven for 30 minutes.
- Remove foil and bake an additional 20 minutes.
- If the pie is too jiggly, re-cover with foil and bake until set. (My pie took an extra 15 minutes in the oven until I felt it was solid enough.)
Okay. Let's start off with things that were good...
1 - For the most part it tasted fine.... well at least the filling did. The crust edges were a bit too done for my taste.
2 - It was easy enough to make, though apparently I'm missing something since it wasn't perfect (or even close to perfect).
Now let's talk about what is not so good.
1 - Even though I recovered with aluminum foil in order to bake the jiggly pie an extra 15 minutes, the crust came out too done and the top tasted a tad burnt. (and the filling somehow managed to stick to the foil and peeled off - you can see in the pictures.)
2 - it was UGLY. Really ugly. Again - see pictures.
3 - The crust cracked during baking and syrupy filling got underneath and stuck everywhere. Not quite sure how that happened.
4 - As the husband pointed out, the gel part of the filling wasn't smooth but instead had turned lumpy and weird.