Classic Pecan Pie

So, my family acquired a very large amount of pecans. I'm not sure how, but it's certainly not unusual in Louisiana where pecans are plentiful!

After making the pumpkin pie for Christmas, I decided that I wanted to make another pie, but I didn't want to make an extra trip to the grocery store to pick up any ingredients. Luckily, we already had everything that I needed to make a pecan pie.

We used the recipe on the back of the Karo syrup bottle. According to my mom, everybody uses the recipe on the back of the Karo syrup bottle!

Like pumpkin pie, this recipe could not be easier! You just mix all of the ingredients together and pour them into a partially-baked pie shell (or unbaked pie shell if you are using a store bought pie shell).

Recipe-Classic Pecan Pie

1 cup light or dark corn syrup
3 eggs
1 cup of sugar
2 tablespoons butter, melted
1 teaspoon vanilla extract
1 and 1/2 cups pecans, chopped in halves and quaters
1 unbaked 9" deep dish pie crust (or 1 partially-baked 9" pie crust if homemade)

1. Preheat oven to 350 F.
2. Mix the corn syrup, eggs, sugar, melted butter and vanilla extract with a spoon. Stir in pecans.

3. Bake on center rack for 60-70 minutes (the pie is done when: the center springs back after being given a light tap).
4. Cool on wire rack for at least 2 hours.

Tada!

Pumpkin Pie

Ok, so apparently there is this disconnect in American culture between the sweet potato pie people, and the pumpkin pie people.

I seriously thought they were the exact same thing until very recently.

Anyway, so back to these "sweet potato pie" people and "pumpkin pie" people. My mom has always made sweet potato pie at Thanksgiving and Christmas. So... I guess that makes us sweet potato pie people. BUT, she grew up eating pumpkin pie..

I have discovered that sweet potato pie is often associated with traditions in African-American families, while pumpkin pie is associated with traditions in other American families.

I like baking new things, so I decided to bake a pumpkin pie this Christmas. It tastes slightly different than a sweet potato pie, but I'm seriously convinced that the taste is indistinguishable to many people.

Baking a pumpkin pie could not be easier with all of the right ingredients!

If you are making the crust yourself, partially pre-bake the crust.  If you are using a store-bought crust, don't worry about pre-baking the crust.

Recipe-Pumpkin Pie

1 15-ounce can of pumpkin puree
1 14-ounce can of sweetened, condensed milk
2 large eggs
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 9-inch pie crust

1. Preheat the oven to 425 F. Whisk all of the ingredients in a bowl. Pour into the pie crust.  Bake 15 minutes.
2. Reduce the oven temperature to 350 F, and continue baking for 35-40 minutes (when given a shake, the center should jiggle slightly. A knife inserted one inch from the crust should come out clean). Let cool. Serve with whipped cream.  Store the leftovers covered in the refrigerator.