I remember it like it was yesterday…
It was 1998. A friend of the family had move up from Florida and his mom was visiting for a week in the summer. She was a sweet woman who had raised two boys on her own and given them all she could. Initially, I thought this had more to do with clothes and video games. I was wrong. This woman was just an 8 1/2 x 11 sheet of paper away from being a certified chef. She cooked like there was nothing more important in the world. And when I first tasted her pecan pie, I was convinced that there truly wasn’t. I had never had pecan pie before and I wasn’t exactly a fan of pecans anyway. But this was something else. In fact, she didn’t make a pecan pie. She made nine pecan pies. And that was enough of a sign for me that the heavens wanted me to have a pie all to myself.
Fourteen years later, I still find myself thinking back to that pie. I’ve had pecan pie since and for the most part they were pretty good. But nothing at all like that first one. So I’ve decided to fasten my apron and go for it myself. I’ve done some research and a few tastings and now I’m going to share with you the recipe that I enjoyed making and eating.
1 cup sugar
1 1/2 cups corn syrup (1/2 dark and 1/2 light)
1/4 cup butter
1 1/2 teaspoons vanilla extract
1 1/2 cups pecans, coarsely broken
1 unbaked deep dish pie shell
In a saucepan boil sugar and corn syrup together for 2 to 3 minutes. Set aside to cool slightly.
In a large bowl beat eggs lightly and very slowly pour the syrup mixture into the eggs, stirring constantly.
Stir in butter, vanilla, and pecans and pour into crust.
Bake in a 350 degree oven for about an hour and twenty minutes or until set.
At this point, I think it’s safe for The Kitchen Takeover to move on from desserts and work our way to other courses. If you have anything you’d like to see or a recipe you’d like to share, feel free to hit us up! We’ll try our hand at it and post it to the website!
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