Let Them Eat Pie

Thanksgiving is a time to appreciate family, good friends, and other blessings that many of us take for granted every day.  Thanksgiving is also an opportunity to indulge, guilt-free, in a feast to celebrate our bounty.  This year, I was commissioned to make pecan pie, a critical member of the dessert family. 

1 pie crust

2 cups pecans, chopped in the food processor

4 eggs

1 cup light brown sugar

1/4 cup butter, melted

3/4 cup light corn syrup

1 tsp vanilla

1/2 tsp salt

Preheat oven to 400.

Unroll the crust dough (I used Pillsbury 9" pie crust) and press it into a pie dish.  Spread the chopped pecans evenly over the crust.  Beat eggs, sugar, corn syrup, butter, vanilla, and salt in a mixing bowl, then pour the mixture over the pecans in the dish.  Bake for 15 minutes at 400, then decrease the temperature to 350 and bake for 30 more minutes. 

I arranged some whole pecans on top of the pie after baking.

Don't forget to top it with whipped cream!