Happy (belated) Pi Day!

Happy (belated) Pi Day!

No, that was not a misspelling.  Yesterday was 3-14, otherwise known as Pi Day!  I’ve been ready to post this recipe ALL week long and yesterday I got so busy that I forgot. Bad blogger!  So here I am, on a Sunday afternoon, ready to share my Pecan Pie with you.  That’s right, I said Pecan Pie.  I was all ready to bring you something delicious and reminiscent of spring but Matt requested a Pecan Pie and he so seldom requests something sweet that I just had to comply with his wishes.

The recipe I used is from no other than The Pioneer Woman.  It’s from The Pioneer Woman Cooks: A Year of Holidays and yes, I had to turn to the Thanksgiving section. I made a few slight changes to ingredients and the order that things are added but otherwise, the recipe is straight from her brain!

Here’s what I did:


I started with some Lyle’s Golden Syrup in place of light corn syrup.  Lyle’s hails from England and is pretty common there.  It’s not processed as much as corn syrup and is straight cane syrup.  It IS a special order product though, that I found online, so feel free to use the standard corn syrup in it’s place.  I purchased Lyle’s awhile back when I was trying to recreate and English flapjack, a sort of chewy granola bar, and all the recipes called for it.  I had quite a bit on had some I’m trying to use it up!


Next some granulated sugar.


Brown sugar. I used Dark Brown Sugar because that’s pretty much all I keep on had these days.  I think the darker the sugar, the better flavor.  Go big or go home, ya know?


Next I added the beaten eggs.


Salt of course to balance out all that sweetness.  I added more than PW, too.  Love salt.


A good splash of vanilla.  Vanilla is one of those things that I very rarely measure.  I love it and the flavor it gives so I just poured in a splash.  It was much closer to one teaspoon than the 3/4 that PW calls for.


A gave the ingredients a little stir to partially combine then poured in the melted butter.  Then I stirred until everything was very well combined.


Chop some pecans.  You make make them a rough chop or chop them more finely.  PW likes the finely chopped, I went for a little chunkier.  It’s totally up to you and your preference.


Put your pecans in the bottom of your prepared pie crust.


Then pour that luscious filling on top of the pecans.  Sugar and butter, does it get any better than that?


The pecans will float to the top.


Lightly tent with foil and place on a baking sheet just in case it boils over.  Cook it for 35 minutes then remove the foil and cook for 25-30 more.  My pie required considerably more time and I believe it took longer to set because of the golden syrup.  You’ll know your pie is done when I knife inserted near the middle comes out clean.  I kept jiggling my pie and it was still jiggly in the middle so I did the knife test instead.


Remove pie and let cool, on a cooling rack, several hours until no longer warm.  I totally couldn’t wait that long and cut into it when it was still slightly warm but man was it delicious!  I like pie no matter the temperature.


Here she is in all her beauty!  The extended baking time of my pie really had me worried about my crust.  It was actually way crispier that I’ve ever made one before but it was flaky, delicious and a perfect vehicle for the gooey pecan pie.  I hope you take the time to make this someday.  It was totally worth it!

Pecan Pie

1 cup light corn syrup (or Lyle’s Golden Syrup)

1 cup granulated sugar

1/4 cup brown sugar, light or dark, your preference

1 tsp vanilla

1 tsp salt

3 eggs, beaten

1/3 cup butter, melted and slightly cooled

1 heaping cup chopped pecans (not pecans, chopped-there’s a difference people!)

1 recipe for Basic Flaky Pie Crust, prepared and uncooked

Preheat your oven to 350 degrees.  Combine all of the ingredients in a large bowl, except the pecans, and stir well to combine.  Sprinkle the pecans in an even layer over your prepared pie crust then pour the wet ingredients over the pecans.  Place pie on a baking sheet and lightly tent it with foil.  Bake for 35 minutes, remove the foil and bake for 25-30 minutes more or until knife inserted near the center comes out clean.  Even if your pie is jiggly in the middle, you may want to check for doneness.  When you’ve determined your pie is done, remove from oven and let cool on a wire rack.  Cool completely before serving.

Enjoy everyone and thanks for reading!

Until next time, happy baking!