My friend Lauren from Sew You Think You Can Cook is due with her second baby boy in a couple of weeks!
Lauren and I have been friends for a few years now, since before the blogs and the babies. We first met in college through our husbands (then boyfriends). As newlyweds, we moved to the same area of Florida and spent many weekends/holidays together. During that time, our families grew. While I was pregnant with my first child, Evan, she put together a surprise shower for me! A couple of years later, a friend and I hosted a Winnie the Pooh themed shower for her first son. Unfortunately, we had to part ways shortly after her son was born, us to Northern Virginia and her family to Ohio. Even though we are no longer nearby, she surprised me again with a Virtual Baby Shower on her blog (though Claire decided to have the upper hand and surprise us all by being born a month early and before the shower posted). Now, her second baby boy is due at the beginning of November and since I can’t be there in person, I contacted some wonderful bloggers and we got together to throw her a virtual baby shower!
Lauren’s favorite holiday is Thanksgiving. Since her baby is also due in November, I thought a collection of Thanksgiving/Autumn recipes would be perfect.
Thanks to my pickiness as a child, I grew up in Alabama and never once had Pecan Pie. Well I love pecans now and figured it was about time I finally made/tried a Pecan Pie. With this being a post to celebrate Lauren, I used a recipe from her blog.
An amazing group of bloggers joined me:
Pecan Pie is a Southern (United States) dish, but the exact point of origin has been the topic of debate. Some say Alabama created the first Pecan Pie, while others say it originated in Louisiana by the French who substituted pecans in their desserts. The Karo Syrup company states it was created in the 1930s by a corporate sales executive’s wife. Written recipes did not appear until the mid 1900s. However it was made, the pie has now become well established with the holiday season and is often seen alongside other pies and desserts during Thanksgiving and Christmas.
As far as pies go, this one is fairly simple. The corn syrup mixture is heated just enough to melt the butter, then mixed with eggs and the chopped pecans before being poured into the prepared pie crust and baked. It can be served at room temperature or chilled and is especially good with a dollop of whipped cream or vanilla ice cream.
I used this pie dough from Annie’s Eats as the base. I’m still not perfect at making pies and rolled the crust a bit too thin so it went all the way over to cover the edges of the pie dish. Rolling it out just enough to reach the top of the sides will be more than enough.
For the topping, you can either arrange five pecans in a star pattern in the center like Lauren did or cover the entire surface with pecan halves in no particular order or in a circular pattern like I did.
1 cup light corn syrup
3 tablespoons unsalted butter
1/2 cup light brown sugar
2 tablespoons all purpose flour
1/4 teaspoon salt
1 1/2 teaspoon vanilla extract
1 1/2 cup chopped pecans
1 raw pie crust
Halved pecans for garnish
Preheat oven to 350 degrees F. Butter and lightly flour a 9 inch pie dish.
In a medium saucepan, whisk together corn syrup, butter, brown sugar, flour, and salt over medium heat. Once the butter has melted, remove from heat. Do not allow the mixture to come to a boil.
In a small bowl, whisk together the eggs until lightly beaten. Slowly pour into the corn syrup mixture while constantly whisking. Continue to whisk until smooth. Stir in vanilla extract and chopped pecans.
If using homemade pie crust: On a lightly floured surface, roll out the pie crust to fit the prepared pie dish up the top of the sides. Decorate the edges as desired. Pour in the filling. Top as desired with halved pecans. Bake in preheated oven until the center has set, 45-60 minutes.
Serve at room temperature or chilled. If desired, serve with whipped cream or vanilla ice cream.