I peruse cookbooks and watch hours of culinary shows to glean ideas and basic proportions of ingredients to create personal versions of old favorites.  I tend to be a pinch-and-a-handful kind of cook who seasons to taste, so I make no guarantees as to the accuracy of the measurements listed.

If you try any of my recipes, please send me an e-mail to let me know how it turned out or if you have any problems or questions.  

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My daughter-in-law's second favorite dessert is pecan pie.  While pregnant with my grandson she had a craving for it, so I had to come up with an especially good recipe.  I don't like overly sweet desserts, so my goal was to make a pie that has more pecan flavor than sugariness.  Everyone LOVED it.

PECAN PIE

Pecan Filling:

• 1/2 cup(s) white sugar

• 1/2 cup(s) (packed) brown sugar

• 1/2 cup(s) maple syrup

• 1/2 cup(s) dark corn syrup

• 5 tablespoon(s) butter melted

• 1 tablespoon(s) bourbon

• 1 1/2   teaspoon(s) vanilla extract

• 1/4 teasoon(s) cinnamon

• 4 large eggs

• 2 ½  cup(s) pecans, coarsely chopped

Directions

1. Preheat oven to 375 degrees F.

2. Line 10 ” pie pan with refrigerated dough.  Cover rim of pie with foil.

3. Prepare Pecan Filling: In large bowl, mix sugars, syrups, butter, vanilla, bourbon, and eggs until blended. Beat in pecans and then pour the filling into the pie shell.

4. Bake 10 minutes and reset oven control to 350 degrees F.

5. Bake another 25 mins. until filling is puffed and set at edges but still jiggles slightly in center. Remove foil rim and bake another 10-15 minutes to allow browning. Cool on wire rack.

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Copyright 2008 Laurie Kellogg

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