Today is National Pecan Pie day. Well that is an easy one! Really! If you have never made pecan pie because you think it is at all difficult then worry no more. The hardest part is waiting until it's cooled enough to cut into and eat.
This recipe is from my dear Mother-in-law. I hear so often from my husband, "You should call Mom and get her recipe for this or that'." So I do, and she indulges me. I don't think I've ever had to wait for her to get back to me. She is just amazing!
I have a confession about today though. I adulterated the pie. I added a little something just to be eccentric. Just in a sliver of the pie and I'm not ashamed. I tossed in some chocolate chunks! When I told me husband he said it was "sacrilegious" and that I can't call it Pecan Pie if it has chocolate in it! He's right. There is a pie called Chocolate Chunk Pecan Pie that I adore. I just didn't feel like making two pies. So this one is 3/4 Pecan Pie and 1/4 Chocolate Chunk Pecan Pie.
I didn't write any instructions other than temp and time. I think it's just put everything in a bowl and mix it. However, here is how I did it.
Beat eggs to break yolks up.
Add sugar, corn syrup, melted butter, vanilla and salt. Mix well.
Cut when not cooled enough and without chopping pecans.
Cut a piece of foil slightly larger than pie (or use a Reynolds wrap) and fold in half. Place in center of pie and run finger along inside of crust to give a cutting guide.
Cut out circle just inside your mark.
Put foil on pie folding as needed.