Working on adding our family pecan pie and all this time I thought is was Mom’s recipe. She always made this for the holidays. Come to find out it was Granny’s.
I also thought the nutritional value of the pumpkin praline pie would be better, but no, they are about the same with exception of fat and sugar. The pecan pie has more fat, from the 3 eggs and the pumpkin praline pie has more added sugar.
Who cares about this when you are eating pie right?!
Take the time to savor every bite. It is so worth it. It’s not like we eat pies every day. This is one mindset skill I am loving about living the FASTer Way To Fat Loss. Put your memories before macros and start back on plan the next day. You can’t live life with an all or nothing mindset, so smile and know you are awesome and enjoy that pie.
Pie crust I use Pillsbury refrigerated premade pie crust
1/3 cup unsalted butter
½ cup brown sugar firmly packed
1 cup of light corn syrup/Karo
1 tsp vanilla
3 eggs, slightly beaten
2 cups pecans chopped
Let pie crust sit out for about 20 minutes to come to room temperature. Roll out and place into a 9-inch pie plate.
Fold pie crust edges under and flute. You can use your finger and thumb or a fork to flute. Here is a link to show you step by step on how to flute your pie shell.
Cream butter gradually add brown sugar.
Blend in corn syrup and vanilla – mix well.
Add in beaten eggs and chopped pecans at the same time. Mix gently.
Pour into your unbaked pie shell.
Gas oven: Bake at 450 degrees for 10 minutes, cover pie crust with pie shield, reduce heat to 350 and bake for 25 minutes.
Electric oven: Start with a cold oven. Cover pie crust with pie shield and bake at 350 degrees for 45 minutes. Remove pie shield and bake another 10 minutes.
To get the pecans to look like the picture in the pie shield, do not chop pecan halves. Lay pecans in the bottom of the pie shell and gently pour over pie mixture without the chopped pecans in it. The pecans will rise to the top when baking.