proudly procured pecan pie

Happy Monday, everyone! Tis the season for fabulous foodies, and this week, I thought I’d share one of my faves: my Grandmother’s homemade pecan pie. I know everyone probably has their own version of this… But I was in the mood to share something near and dear to my (read: fatty side’s) sentimental loves…so here you are!

And as it turns out, Bertha was good for something, after all…we’ve always picked them up and given them away…but never used them for anything. Shame on us, right?

The kids and my mom had a blast picking up pecans in the back yard a few weeks ago. In fact, it’s become Aiden’s new fave past time, and it’s already time for another round, as fresh nuts have fallen due to the recent storms. Shelling them today, was also quite the event. I’m beginning to realize why pecans are so pricey by the pound…we were kind of proud of our first wholly shelled one. It only took us about twenty to get it right…

I really should be ashamed that I haven’t made this pie from our own pecans before, but better late than never, right? These are the things memories are made of, after all.

Here’s what you’ll need: • 3 eggs • 1 c sugar • 1/2 c Karo corn syrup {dark} • 1/4 c butter • 1 c pecans • pet ritz pie crush shell deep dish {frozen}

The key to this pecan pie, is low and slow. Turning the oven to 300 degrees, beat the eggs, stir in sugar, corn syrup, butter, + finally, the pecans. Pour the ingredients into the shell, and place it into the center of the oven.

This pie is super simple, but the cook time can get a bit tricky. Bake at 300 degrees for 80 minutes. (That sounds like forever, and the original recipe actually calls for 40, but my pie was nowhere close to done.) It keeps the pie from drying out. Each oven and home is different, with altitudes and other variances, so keep an eye on it at ten minute intervals, after the first 40 minutes pass. When the pie no longer jiggles dramatically when you pull it out to check, it is finito!

Serve it up with a scoop-o-vanilla ice cream, and sweet tea, southern style. ;}

It’s kind of fun to make my first pecan pie from pure scratch! {Okay. So the crust wasn’t. But I was pretty proud of my procured pecans. (say it five times fast) Can you blame me?}

Happy Thanksgiving Cooking, everyone! What are some of your fave traditional items on your menus? Will you be hosting, or contributing to the bustle this year? Do tell!

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Responses to proudly procured pecan pie

  1. Shannon says:

    How lovely you have your own pecan tree!!! The pie looks delicious! We have ordered our pecan pie this year as I support a good friend who is opening her own bakery! I will be doing a Ginger Cardamom Cheese cake though myself. Such a fun week for eating. Next week I will deal with the consequences. Love reading your blog!

  2. Jennifer says:

    SALIVATING! Oh Ashley that looks sooooo good. My grandfather had pecan trees and honey bees; something I took for granted growing up (because we always had pecans and honey from the farm around the house!) He had this shaker thing that you attached to the trees to get them all down, then we would pick them up. I was shocked once I had to start buying my own…pricey for sure!
    Pecan pie is my fave, for sure. I’m so glad you posted this; I’m all nostalgic and in a holiday mood now. :)

  3. lee says:

    This looks really yummy! Love your photos too :)

  4. Stephanie Stimson says:

    Thank you for the low and slow tip…my hubs is responsible for making the pecan pies every year for the holidays and it seems to be hit & miss if they turn out gooey or drippy (he uses the same recipe as you). Sent him the link with your tips. :)