This holiday my husband requested pecan pie. I’ve never made one! They always seemed so intimidating to me but it in fact was the easiest pie I’ve ever made. For real. Plus it was a really sweet reminder of our wedding week when I had asked a coworker to make us her mini pecan pies to give as gifts to our rehearsal dinner guests. (I still have to make HER recipe sometime!) They were the best, and I even ate one for breakfast the morning of our wedding:) So today I’ll share my first effort at this pie.
Here’s what ingredients I used (adapted from Rachel Ray): 3 eggs, 1/2 agave nectar (you can use 1 C light corn syrup but I decided to sub in the agave), 1/4 C maple syrup, 3 tbs unsalted butter, 1 tsp vanilla, 2 C pecans, 1 graham cracker crust.
1. Heat oven to 400. Whisk eggs, agave, maple, butter and vanilla in a large bowl. Fold in the pecans. 2. Pour the filling into the pie crust and place in oven. 3. Lower heat to 350 and bake for 50 minutes. (I baked this one for 60 and it got a little dark but I baked a second for 50 minutes-it was perfect-and gave it to my friend). 4. Serve with vanilla ice cream. Optional* pour 2 tbs bourbon over the ice cream and freeze for a bit before serving. It tastes perfect with the pie!