I have been on a brief pie-atus for the last few days. And it wasn’t because I didn’t want to make pies. The days just ran out of hours. We are a household of four people, and this has to be one of the busiest weeks of the year for us. The kids have concerts, exams, programs, books to finish up, holiday activities–and my husband and I have the grown-up version of all that–holiday luncheons, work gifts to buy, end of year work to finish up, church commitments, and so much more. We have just all fallen into bed exhausted every night!
This evening, I had a bit of time–just enough, really–to bake a Pecan Pie. Even though I had the time, my body’s definitely running out of energy, but I did it anyway. Here’s the proof:
It was easy. You should try it yourself:
Easy Pecan Pie Recipe
Place a store-bought refrigerated pie crust into a 9 inch pie pan and crimp the edges. Preheat oven to 375 degrees.
Mix the following in a bowl (I never use an electric mixer for some reason):
3 eggs, 2/3cup sugar, 1tsp vanilla, 5 and 1/3 TBSP melted butter, 1 cup of dark Karo syrup.
Place about 1/2 cup of pecan halves (or enough to cover the bottom of the pie plate) in the unbaked shell.
Pour the mixture from the bowl over the pecans and CAREFULLY move it to the bottom rack of the oven(bottom rack=crispier crust).
Bake for 50-55 minutes or until center is not “wavy” when you move the pan.
Cool for at least one hour before you slice it.
This pie is so delicious as is or with vanilla ice cream on top.
If you like chocolate, add 1/4 cup of chocolate chips with the pecans in the pie shell.
I’m gonna take this pie to a Christmas lunch at my work tomorrow. It’s nice to check one thing off of my big Christmas to-do list.
An important reminder to me and to all of us during the holidays:
Even though you’re busy, it’s still Christmas.
No amount of doing, going, trying, running, buying, listing, finishing or anything else can stop it. So if you’re like me, and the big to-do list is trying to keep you from celebrating this season, do it anyway!