Simple Pecan Pie

The following conversation occurred on December 7, 2013 at 6:24 pm. I know this because handy-dandy Facebook reminds me every year.

Tony : I need pecan pie.
Me : Your zipper says no.
Tony: my zipper says no, but my heart says yes. You should always follow your heart.
Me: … dork.

He got his pie. Why did I cave in and make him one? I didn’t. I decided to teach him how to make it himself. And he did. Now he can have pecan pie anytime he wants! Well, sorta. He still insists that my pie tastes better.

Here’s my recipe:

Ann's Pecan Pie

• Servings: 8-12
• Time: 1hr
• Difficulty: easy

A simple quick recipe for Pecan Pie.
Credit: Ann L. Malone

Ingredients

For crust:

• 1 1/3 cups all-purpose flour
• 1/2 tsp salt
• 1/3 cup + 1 Tbs vegetable oil
• 1/4 cup cold milk

For filling:

• 2 eggs, beaten
• 1/2 cup sugar
• 2/3 cup corn syrup (light or dark)
• 1 Tbs flour
• 1/4 tsp salt
• 1 tsp vanilla extract
• 1 to 1 1/2 cups pecans (I "eyeball" it)

Directions

• Pre-heat oven to 350 degrees
• Spray pie pan with cooking spray.
• Mix oil and milk for crust until creamy.
• Mix remaining crust ingredients together.
• Pour milk mixture into dry mix and stir.
• Place dough directly in pan and spread out to form crust.
• Bake 10 minutes.
• In a large bowl, mix all filling ingredients well.
• Pour into pie crust shell.
• Bake 40 minutes.
• Remove from oven and let cool to set.
• Enjoy your pie!

NOTE: The trick is to not over bake it. Cover the edge with foil to keep it from burning and when you think the pie may have another 5-15 minutes left, take it out. It will set up. And to make it even more simple, if you take it out too soon and it doesn’t seem to be setting up, you can always sorta scramble it and call it cobbler! No, really. It will taste just as good. It will even look just as pretty if you top the “cobbler” with some whipped cream. Yum.

Be Simple. Be Cozy. Be Life.

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