Pecan Pie

We are holding a bake sale this week at work as a fundraiser for a local charity .  I am co-chair of this volunteer effort, so I am really excited to get people involved and raise some money.  When it was brought to my attention that our vice president was willing to pay top dollar for a homemade pecan pie I knew what I was making!  I do not consider myself a baker and certainly do not normally whip up pies on a Tuesday, but there is a first time for everything. Of course it helps that I used a store bought crust, homemade crust will be saved for another day.  This pie is incredibly easy and not too sweet, a winning combination in my book.  Turns out, making pies is not all bad!

Pecan Pie
courtesy of Simply Recipes
Serves 8

1 9-inch pie shell, frozen

1 1/4 cups pecans, coarsely chopped

2 eggs, slightly beaten

1 cup light corn syrup

1/4 cup brown sugar

1 Tbsp molasses

2 Tbsp melted butter

2 Tbsp flour

1/4 teaspoon salt

1 teaspoon vanilla

Preheat oven to 375°F. Spread pecans along the bottom of the pie shell. Mix the remaining ingredients and pour over pecans. (No need for an electric mixer, you can mix by hand.) The pecans will rise to the surface of the pie.

Bake at 375°F for 40-45 minutes until the filling has set. About 20 minutes into the cooking you may want to use a pie crust protector, or tent the edges of the pie crust with aluminum foil to prevent the pie crust edges from burning.

Remove from oven and let cool completely.