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 Appétit, 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.
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
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!