Thursday, December 3, 2015

Recipe of the Week: Easy Christmas Pecan Pie

Today is National Pie Day!  The American Pie council created this day to simple celebrate pies and it's a special day to bake and cook some of your favorite pies.

This day was created in 1986 to commemorate Crisco's 75th anniversary of "serving food and families everywhere."

I am not much of a baker, but Christmas is just around the corner and this is always a holiday favorite, plus this recipe looks super easy.


Easy Christmas Pecan Pie


3 whole eggs
3 egg yolks
1 cup dark corn syrup
1/2 cup dark brown sugar
9 tablespoons (1 stick plus 1 tablespoon melted butter
1/2 teaspoon salt
1 1/2 tablespoons bourbon
2 cups pecan halves
1 9-10 inch pie shell
prepared egg wash (1 beaten egg with 1 tablespoon water)
Whip topping, optional


Heat oven to 350F.

In a large bowl, whisk together the eggs and egg yolks.  Whisk in the corn syrup and sugar, then add melted butter, salt and bourbon.  Stir in the pecan halves.

Fill the pie shell with the filling, so it just comes to the base of the top of the crust, careful not to overfill.

Bake pie in the center of the oven until the filling is set and the crust is golden brown, about 45 minutes.

Remove the pie from the oven and cool on a rack before serving.

The pie will keep, covered and refrigerated, up to 6 days.