Pie Recipes

Page from The Night Before Thanksgiving

 

In The Night Before Thanksgiving, Mom makes three kinds of pies, one of them my husband’s favorite – pecan.

Here’s a pecan pie recipe you can put a couple of twists on:

Pecan Pie

One 9″ pie crust

2/3 cup brown sugar

1/3 cup melted butter

3/4 cup corn syrup

1/2 tsp. salt

3 eggs

1 to 1-1/4 cup pecan pieces (I like extra nuts)

Preheat oven to 375 degrees. Beat sugar, butter, corn syrup, salt and eggs with hand beater. Stir in pecans. Pour into pastry-lined pie plate. Bake until set, 40 to 50 minutes. Cool then refrigerate until chilled. Serve! Refrigerate any leftover pie (if there is any).

The Brandy Twist:

This is my husband’s favorite pecan pie.

Add 1/3 cup of brandy while beating the sugar, butter, corn syrup, salt and eggs.

The Chocolate Twist:

Use the recipe above (minus the brandy), increase corn syrup to 1 cup, then melt two 1-ounce squares of unsweetened chocolate with the butter.

 

Filed under: Natasha Wing