Baking, decorating, family…all the things that fill the holidays with joy. Join our Entangled authors as they share a little something special from their home during the holidays.
Jennifer’s Pecan Pie with Jennifer Shirk
Hi, all! Jennifer here.
Interesting fact that my family would totally admit to: I’m the official pecan pie baker of the family.
Many others—my sister-in-law, my niece, and my mom—have all tried and failed to get this pie at maximum tastiness and richness. It’s pity, really. So if someone needs a pecan pie for the holidays, they call me.
I should explain that we tend to take our pecan pies fairly seriously in my family. My brother and my husband are particularly picky since it’s their favorite pie of all time. (A favorite of mine as well.)
I’m sure most of the kudos should go to the actual recipe, but I do make my own pie crust too. I’m sure that has something to do it with as well. 🙂
Pecan pie is a staple for Thanksgiving and for Christmas in my family. I’ve never had a holiday without it. Personally, I love how sugary and sticky it is. Perfect sweet ending to a holiday meal. I eat mine with LOTS of whipped cream and a cup of black coffee. HEAVEN!!! (You can eat yours however you like…)
Here’s the recipe I use. It’s a recipe my mother-in-law gave me years ago.
Jennifer’s Pecan Pie
- 1 cup white corn syrup
- 1 cup dark brown sugar
- 1/3 cup melted butter
- 1 tsp vanilla
- 1tBsp rum (optional)
- 3 eggs
- 1 heaping cup of whole pecans
Combine first 4 (or 5) ingredients and mix well. Add slightly beaten eggs.
Spread pecans evenly into an unbaked pie shell. Pour batter over pecans in the pie shell so they get all nice and glazed.
Bake at 350 degrees for about 45 min. Cool and serve with lots of yummy whipped cream.
Enjoy and Happy Holidays!
While that’s baking check out Wrong Brother, Right Match by Jennifer Shirk
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