Pecan Pie*

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We . LIKED . this . PECAN . PIE

Before yesterday, I had made only ONE pecan pie in my entire life and thought it was just too much of “something(?) I didn’t care for”– so, … I gave up the idea of making any more.   Things are a changin’– I will be making pecan pies in the future!  Why?

It is all because my free Fall 2013 issue of Living The Country Life came in Saturday’s mail with this recipe in it.  After reading the description preceding the simple recipe, I knew I had to give this “fast ‘n easy” recipe a go for our family gathering yesterday afternoon.  In fact, I made TWO of these!   I’m so happy I did.  Three trusted “food judges” asked for the recipe before going home–  so, here it is for anyone else who wants it:

Above:  With my sister having cut each pie into eight pieces, this is what was left of the second pie.   Usually, I’d take a picture of the WHOLE pie (yes,…the UNcut pie) when it’s hot from the oven.  Not this time, though, because…  when my two pies came out of the oven, it was time to hurry off to church.  Then, when we got home, I didn’t take a picture of ’em because there were finishing touches to be put on our dinner meal.  (Along with how I was raised right here on this same farm, we still eat “dinner” at noon…and “supper” in the evening.  Not that it’s any kind of a bad thing, but,…to me, “lunch” seems so very city-like.)


  • 1 single unbaked pastry shell (pie crust) for 9″ pie plate.  Can be homemade, or store bought


  • 4 tablespoons butter, softened to room temperature
  • 1/2 cup granulated sugar
  • 1 cup dark corn syrup — I used Karo brand, with 0% (ZERO %!) high fructose corn syrup in it.
  • 3 large eggs
  • 1 and 1/4 cups broken pecans (Fleet Farm usually has the “best price” for these, unless another store is running a sale on them.)
  • 1 teaspoon Vanilla.

Preheat panggangan to 425-degrees.

  1. Cream the butter.
  2. Add the sugar and corn syrup and stir all to combine.
  3. Beat in the eggs, one at a time.   Mix everything well.
  4. Add the pecans and vanilla.  Stir to blend in.
  5. Pour the mixture into a 9-inch unbaked pastry shell.
  6. Bake for 15 minutes at 425-degrees, then reduce the heat to 325-degrees and bake for another 30 minutes.  Enjoy!  (Since only you know your own panggangan and any “quirks” it might have, bake accordingly.)
(????) I did NOT try this “different way” of baking this kind of pie, but,… one pecan pie baker said he bakes his pecan pies at 350-degrees for 15 minutes, and then at 300-degrees for another 50-55 minutes, taking them out of the panggangan when their internal temperature reaches 200-degrees.  (????)

Best Restaurants in America If you eat out in the U.S.A. and want the best dining experiences possible, this guide is for you What makes a good restaurant a “best”? Food that’s better than just good, of course. A dining room and a level of service that suit the quality of what’s on the plate. A good wine list (which doesn’t always mean an encyclopedic one), good beers and/or cocktails where appropriate. And then the less easily quantifiable stuff: personality, imagination (or intelligent commitment to a lack of same), consistency. 101 Best Restaurants in America (Gallery) When we were a young website, way back in 2011, we drew up our first 101 ranking ourselves, making a list of the places where we, The Daily Meal’s editors, liked to eat. Taking into consideration our mood, our budget, and where we happened to be when we get hungry, how would we vote, we asked ourselves — not only with our critical faculties but with our mouths and our wallets? Where would we send friends? Where would we want to dine if we had one night in this city or that? By this method, we ended up with a shortlist of 150 places. Then we argued, advocated, and cajoled each other on behalf of restaurants ranging from old-fashioned to avant-garde, ultra-casual to super-fancy. Finally, we invited an illustrious panel of judges (restaurant critics, food and lifestyle writers, and bloggers) from across America to help order restaurants via an anonymous survey and tallied results to assemble a ranked list. Upstairs, the simple Scandinavian-style dining room is kitted out with tables that look like tangled tree trunks, carved by Tom senior. The ingredient-led 12-course tasting menu is constantly changing (you might spot one of the chefs picking a final herb flourish outside minutes before it hits your plate). Starters could include a mouthful of smoked eel and apple, or an exploding dumpling of ox cheek and lovage. A crapaudine beetroot slow-cooked in beef fat is meaty in texture as well as flavour, and local lamb is paired with turnip and mint. Even the bread with sour butter is sensational. Afterwards you’ll be grateful for the walk through the village to a pretty rose-covered house where some of the nine bedrooms have antique oak four-posters and copper bateau baths. Wake to the sound of cows mooing in the next field and head back to the inn for a simple breakfast of sheep’s yogurt with fresh berry compote and house granola or toasted brioche heaped with mushrooms and a duck egg. Unsurprisingly, the most talked about restaurant in Yorkshire is often full, so book it quick. By Tabitha Joyce.

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