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Pecan Pie for the Birthday Guy, Again

Slice of Heaven (for Andrew)

Andrew loves pecan pie, and I try to make it for him each year on his birthday. When I first started this blog in 2005, I wrote about a pecan pie that I made for his birthday that came out well, but wasn’t our favorite. I got the recipe from Bon App├ętit, and it was a bit thin on the filling and did not have the rich pecan flavor I was looking for. Since then I have been searching for a better recipe, and this year I finally found one. It comes from a fellow blogger, Homesick Texan, that got the recipe from her Grandmother.

I had a feeling this recipe would be good, considering it came from her Grandma and I could strongly relate to her love of TexMex food and the “pursuit of good refried beans”. I still can’t believe there is not one good, cheap, TexMex place in New York City, but since this is a dessert blog I’ll stop my complaining there.

This year for Andrew’s birthday I made a pecan pie using a standard Pate Brisee crust and Homesick Texan’s filling. It was great. The filling was nice and thick, and the pie puffed up considerably while baking and resulted in a crisp, caramelized pecan top. For a richer flavor I might try using dark corn syrup and rum instead of the white corn syrup and vanilla, but that would just be a minor adjustment. This recipe is quick and easy to make, and was already half-eaten by midnight on his birthday.

Slice of Heaven (for Andrew)

Pate Brisee recipe on Joyofbaking.com >
*Make half of the recipe for a pecan pie. To make this even easier, you can also just buy a pre-made pie crust from the grocery store.

Pecan Pie Filling
From Homesick Texan
3/4 cup sugar
3/4 cup white Karo syrup
3 eggs
1 teaspoon of vanilla extract
2 tablespoons of milk
2 tablespoons of flour
4 tablespoons of butter, melted
1 cup of pecans (I used 1 1/3 cup of chopped pecans, the entire bag that I got from the grocery store)

Mix sugar, syrup, eggs and vanilla. Add milk, flour, melted butter. Then add pecans.

Pour the filling into an unbaked pie crust, and bake at 350F for 60 minutes (or until set).

Thanks Homesick Texan for sharing!


Debbie says on March 24th, 2008 at 6:09 pm:

Happy Birthday Andrew! The pie looks delicious. I’ll take my piece smothered in chocolate, please.

Clarice says on March 25th, 2008 at 12:33 pm:

Happy Birthday again, Andrew – your gift will be in the mail tomorrow :) . P.S. A good friend forwarded me a NYT article from this past Sunday that reviewed Amai – congrats again!

keiko says on March 26th, 2008 at 11:03 am:

Happy belated birthday, Andrew! Kelli’s pecan pie looks fantastic, hope you had a lovely day. kxx

Laurie says on April 2nd, 2008 at 1:06 pm:

I had no idea it was your b’day Andrew! I would’ve helped you celebrate by eating the other half of the pie for you! I can stay up past midnight!!!

Hope you had a great day…and next time tell Kel you want to have a “pie eating contest” so she will bake lots of them for you! Debbie has good idea with the chocolate too! :-)

DoughGirl says on April 5th, 2008 at 4:49 pm:

Mmm…pecan pie! It looks heavenly. I have everything I need for it too. Do you think I can sub some brown sugar for the white?

Kelli Bernard says on April 5th, 2008 at 6:12 pm:

Yeah, I think it would work just fine to add brown sugar! Brown sugar just adds a bit more moisture than white. Give it a try and let us know :)

maggie says on September 24th, 2008 at 12:52 pm:

Oh yum. that looks great. I bet it would be great with rum AND vanilla, too.

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Lovescool is the documentation of a journey to discover what sweet things are out there, why people love them so much, and perhaps what it takes to start something new.

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An interest, that turned into a blog, that turned into a career. Kelli Bernard is now the owner and baker of Amai Tea & Bake House.

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