Pecan Pie

So, Thanksgiving is over and my obsession with pie making is becoming less acceptable, but I still had to share one of my favorite Thanksgiving dessert traditions with you: Pecan Pie. It is nutty, sugary goodness and it is perfect in every way. My family and I cook and bake tons of food for Thanksgiving and sharing that time together is one of my favorite parts of the holiday.This pie recipe is super simple and won't disappoint if you have to make something for your family for Thanksgiving and what to show off. Nuts are the perfect fall treat in desserts. They bring an earthiness to counteract the sweetness, and of course the base is my favorite homemade buttery crust.

Pie Crust: 

1 1/2 cup of all purpose flour

1/4 tsp of salt

8 tbs of cold butter cut into tiny pieces

4 tbs of ice water

First, mix together the salt and the flour. 

Cut the butter into tiny pieces. Then, with your fingers mix it into the flour until it is yellowish in color. 

Next, add the water and with your fingers, mix until combined. Do not over mix!

Wrap the dough in plastic wrap and refrigerate for at least 30 minutes. 

Then, prepare the pie pan with the crust. 

Now onto the filling! :) 

Pecan Pie Filling:

3 eggs (beaten)

1 cup of sugar

1/2 cup of dark corn syrup 

1 tsp of vanilla extract

6 tbs of butter, melted, then cooled

1 cup of pecans

First, beat the eggs, sugar, corn syrup, and butter and preheat your oven to 350.

Then, stir in the pecans. (You can add more pecans if you want)

Then, pour the mixture into the pie crust.

Bake the pie for about 50 minutes until a knife can come out clean. Let it cool on a wire rack. 

Enjoy!! :)