If you have it with coffee, it counts as breakfast.
Confession – I ate a slice of pecan pie for breakfast the day after Thanksgiving.
And O M G – was it delicious!
I made this pecan pie for Thanksgiving, and I have to admit, I was too full of turkey and stuffing and much too busy holding my new granddaughter to even give a second thought to dessert that day.
But the next morning (while decorating for Christmas 😉 ), I decided to have my piece.
This recipe is simply divine. If you’ve never tried making a pecan pie, you really should try this. You won’t be sorry! MMM MMM Good!
Best Ever Pecan Pie
- 1 cup flour
- Heaping 1/3 cup Crisco shortening
- Dash of Salt
- 1/3-1/2 cup cold water
- 1 cup brown sugar, packed
- 1 1/2 cups light corn syrup
- 4 eggs
- 1/4 cup butter
- 2 tsp. vanilla
- 2 cups whole pecans
Preheat oven to 350 degrees F.
Prepare pie crust by blending flour, shortening and salt with pastry blender until fine crumbs form. Add cold water and mix just until dough comes together and can be formed into a ball. Do not overwork dough – this makes it tough. Place ball on floured surface and roll out to fit into 9″ pie plate. Fold dough in half and then in quarters. Life and unfold in pie plate. Pinch edges to flute.
Prepare filling by boiling brown sugar and corn syrup in a saucepan for 2-3 mins. Set aside to cool slightly.
In a large bowl, beat eggs lightly. Slowly pour the syrup mixture into the eggs, stirring constantly. Stir in butter, vanilla and pecans, and pour into crust.
Bake for approximately 50-60 minutes or until set. Cool completely.
Cheers & Hugs,