My birthday was last week and my mom made me my very own pecan pie. It was so good that I may have eaten the whole thing by myself, spread out over several days of course. She probably wanted me to share it. Oh, well.
Anyway, my mom makes the best pecan pie and usually makes it for my birthday because I am not a fan of white cake with white icing. In fact, my mom loves me so much that she made me my very own pecan pie for my wedding even though we had a monstrosity of a wedding cake. (I did eat the obligatory bite though.)
Today I want to share her pecan pie recipe with you. I have made it for myself but it just isn’t the same as when my mom makes it. It’s funny how the same ingredients and directions could produce different results. Good thing she is willing to make it for me. It is also probably good that I don’t usually make it for myself. (Remember what I told you in the first paragraph). 🙂
- 3 Eggs
- ½ cup Brown Sugar
- 1 cup Light Corn Syrup
- 3 Tbsp. Butter
- ⅛ tsp. Salt
- 1 ½ tsp. Vanilla
- 1 cup Pecans
- 1 Tbsp. Flour
- Combine the eggs, brown sugar, corn syrup, butter, salt and vanilla in a saucepan.
- Heat until the butter has melted.
- In a bowl, mix the pecans with the flour.
- Stir the pecan and flower mixture into the liquid mixture.
- Pour into a pastry-lined pie plate.
- Bake at 350 degrees for 40 minutes.
My mom did make a substitution of the butter in this recipe since I am dairy-free. She used Earth Balance Dairy-Free/Soy-Free Spread instead.
Maybe sometime I will figure out a way to make this recipe healthier by using something different for the sugar, corn syrup and white flour. However, I eat it so infrequently I hope the good food I eat will balance out the pie I ate this week. 🙂
