A Collegiate Creative Thanksgiving: Pie Forever

Pie is good for you. It’s one of the healthiest food groups, didn’t you hear that they updated the food pyramid? This Thanksgiving was so delightful and delicious- complete with 70 degree weather, a full house and three pies. All different types- Pecan, Pumpkin and Apple. Classic, yet each had their own special something.

Check out the recipe for the pie I was in charge of below- it’s literally like eating a candy bar in a pie. It’s not real. Even if Thanksgiving is over, this pie is great for any fall party and is actually pretty easy. You can skip the browned butter part, though, it’s optional 🙂

Happy Thanksgiving Everyone! Now, go shop! 🙂

Unreasonably Delicious Pecan Pie

Adapted from Pioneer Woman’s “The Pie That’ll Make You Cry” with browned butter! This method gives the butter a rich, toffee-like flavor

Ingredients

  • 1 whole Unbaked Pie Crust
  • 1 cup White Sugar
  • 3 Tablespoons Brown Sugar
  • 1/2 teaspoon Salt
  • 1 cup Corn Syrup
  • 3/4 teaspoons Vanilla
  • 1/3 cup Melted Butter (salted)
  • 3 whole Eggs Beaten
  • 1 cup (heaping) Chopped Pecans

Preparation Instructions

  1. Roll out your pie crust in a 9″ pie pan
  2. For the butter, melt in a small saucepan. Keep it on a medium-low heat and keep stirring with a rubber scraper. You will start to see curds separating from the rest of the butter. Keep scraping the curds from the bottom of the pan, the point is to brown the butter, if you leave it on the bottom too long you will burn it. Wait until the butter starts to turn a warm, caramel-brown color.
  3. OR you can skip that step and just stick the butter in the microwave. Whatever way 🙂
  4. Next, mix sugar, brown sugar, salt, corn syrup, butter, eggs, and vanilla together in a bowl.
  5. Pour chopped pecans in the bottom of the unbaked pie shell.
  6. Pour syrup mixture over the top. Cover top and crust lightly/gently with foil. Bake pie at 350Âş for 30 minutes. Remove foil, then continue baking for 20 minutes, being careful not to burn the crust or pecans.
  7. NOTE: PIE SHOULD NOT BE OVERLY JIGGLY WHEN YOU REMOVE IT FROM THE OVEN. If it shakes a lot, cover with foil and bake for an additional 20 minute or until set. Required baking time seems to vary widely with this recipe. Sometimes it takes 50 minutes; sometimes it takes 75!
  8. Allow to cool for several hours or overnight. Serve in thin slivers. Enjoy!!

Dad’s Apple Pie that he won’t give up the recipe to 🙂

Emily’s Pumpkin Pie made from a roasted sugar pumpkin puree (NO CANS HERE!)

 

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Tags: , , , , , , , ,

Categories: Desserts

Author:Rachel Johnson

Writer/Photographer/Food Person Stupid Good: When food is so simple and delicious, it's just stupid. www.stupidgoodrachel.com

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