Easy Pecan Pie

Photo courtesy: Dr. Debarshi Chatterji

Thanksgiving for us means Pecan Pie and lots of good food. As I have mentioned before, it is a thanksgiving tradition for us to go to Vicki and Calvin’s place and enjoy a delicious homemade meal with them. Vicki would prepare a ton of mouth watering southern dishes with the turkey, mashed potatoes and green beans. Victoria would bring homemade bread with cranberry sauce and we usually take an Indian side dish with us. For dessert, Vicki would bake her delicious Pecan Pie and even though we would be totally full by that time, we would enjoy it with them and stuff us till we groan! Yes, that is how we celebrate Thanksgiving with them. They are our family away from home. 

This year since we moved to Kansas City, we couldn’t visit them during thanksgiving and it was definitely a downer for us. Specially for Debarshi, since he had been visiting them for 7 years! So, to cheer up both of us, I decided to bake a Pecan Pie. Now, normally I would go all the way and start from scratch, right from preparing the pie dough. However, this time I decided to go for a shortcut and I should say, it turned out really good. Well, a picture is worth a thousand words so what do you think?

Now this recipe is pretty simple and straight forward. Make the filling, bake the pie, cool it, refrigerate then serve and enjoy! I was a bit uncertain about the result (as I am always with the new recipes) but when we finally ate it, it was delicious! We loved the Pecans and the corn syrup and since the recipe is so easy I am going to bake this again for one of our get together parties. 

If you are a Pecan Pie lover, don’t wait, this delectable pie uses only seven ingredients so try this today!

Ingredients:

• Granulated Sugar - 1 cup 
• Light Corn Syrup - 1 cup 
• Butter - 2 tablespoons, sweet, unsalted, melted 
• Vanilla Extract - 1 teaspoon
• Eggs – 3, large
• Pecans - 1 ½ cups, halves
• Deep Dish Pie Shell - 1 (unbaked and frozen)

Let’s make the filling: 

• Mix the Granulated Sugar, Light Corn Syrup, Butter, Vanilla Extract and Eggs together in a bowl. The mixture will be thick so make sure the sugar is mixing well with everything.

Directions to Bake the Pie:

• Preheat the oven to 350 degrees F. 
• Pour the pecans in the bottom of the unbaked pie shell. 
• Pour the syrup mixture over the top.

• Place the Pie plate on a cookie/ baking sheet. 
• Bake for about 60 minutes, then gently shake the pie to check if the filling jiggles slightly in the center.
• Take it out of the oven and place on a cooling rack to cool completely (approximately 2 hours) then refrigerate. 
• Serve with whipped cream (optional).

Tips: 

• Spray or grease the cookie pan before placing the pie crust on it. This will help an easier clean up in case the syrup overflows.

Recommended Reading:

• Breadsticks
• Pyaz Ke Pakore (Onion Fritters)
• Cranberry Orange Muffin
• Pecan Cake with Rum Frosting
• A superb day in London with Pecan Pie
• Sweet Potatoes with Brown Sugar and Pecans
• Mary Berry’s Victoria Sandwich Cake