Paul has been on a pecan pie rampage! Several months back Paul took the liberty of making a pecan pie for our neighbors. They moved into the neighborhood and neighbors all around were bringing them cookies and candy and all sorts of stuff, but they were surprised having moved to the south that no one brought them a Pecan Pie. And that was Paul’s queue!
Paul decided since he had never made them before to make two! One for us to test and the other for the neighbor. And they both turned out AWESOME! Absolutely delicious! We scarfed that pie down in no time! And got some rave reviews from the neighbor as well.
Now with the holiday’s approaching Paul decided he wanted to give thanks to his clients and close friends and family with some pecan pies! What started out as a client gift for a few turned into 24 or more pies for many!
So Paul decided to make this into a project, and what better way to share the love then to share the recipe and début Paul’s first cooking video! He definitely had fun with this one! Check it out!
[youtube http://www.youtube.com/watch?v=NMiC9R1H7MQ&w=750&h=422]
For detailed written directions, see below:
Perdue Vision Pecan Pies
Prep Time: 5 minutes
Bake Time: 60 to 70 minutes
Chill Time: 2 hours
Yield: 8 servings
Ingredients:
- 1 cup Light OR Dark Corn Syrup
- 1/4 cup of Jack Daniels Tennessee Honey
- 3 eggs
- 1 cup sugar
- 2 tablespoons melted butter
- 1 teaspoon Vanilla Extract
- 1-1/2 cups (6 ounces) pecans
- 1 (9-inch) unbaked deep-dish pie crust
- 1 pie pan
Instructions:
- Preheat oven to 350°F.
- Mix corn syrup, eggs, sugar, butter and vanilla using a spoon. Stir in pecans. Pour filling into pie crust.
- Bake for 60 to 70 minutes. Cool for 2 hours on wire rack before serving.
TIPS: Pie is done when center reaches 200°F. Tap center surface of pie lightly – it should spring back when done. For easy clean up, spray pie pan with cooking spray before placing pie crust in pan. If pie crust is over-browning, cover edges with foil.