Here it is: another round of snow. That’s nothing weird here in Minnesota, and nothing like what everyone out on the East coast has gotten lately. But I do have to say that I’m getting a little annoyed. All this snow we’ve gotten here lately could have come before Christmas. That way it would have been, you know, festive. Lately it seems like it snows more in late January/early February around here then it does in December.
But there’s nothing you can do about the weather. What you can do, however, is make something delicious and gooey for when you come inside after a hard hour of shoveling/fort building/snow man constructing. Sometimes you want a mug of hot cocoa. Sometimes you want to get a little crazy.
It’s almost Valentine’s Day and what’s better on the unofficial day of love than a dessert you go absolutely gaga over? Pecan pie has always been that dessert for me. This is a pie your sweetie will definitely appreciate.
I have fond memories of getting pie and ice cream at a local restaurant when I was a kid. I think this was my treat when I did really well on a test or something. And people, I ALWAYS got the pecan pie. But then one day something changed. The waitress asked me if I wanted my pie warmed up. Usually with almost any pie I’d say yes, but I’ve always preferred pecan pie at room temperature, so I said no. Big mistake. A few minutes later she brought it out to me and I was pumped. But my happiness changed to disappointment when I tried to cut into it. Frozen! And not the fun Disney kind of frozen either. 😃. That’s when I first realized that lots of restaurants don’t make their own pies, but get them out of a box. I think that’s when I became a dessert snob. 😊
Now, I have nothing against store bought desserts and treats. The good people at Ben and Jerry’s can vouch for me on that. But sometimes you just want to do a lil’ somethin’ somethin’, you know? And what’s great about this recipe is that it’s pretty easy to put together. You don’t even need to get out the mixer if you don’t feel like it! And you can use whatever crust your heart desires, store bought or homemade. I usually use this crust.
Another reason I like this recipe is that it doesn’t contain corn syrup. I usually have nuts sitting around, but I only have corn syrup if I’m making candy. Luckily, all you need here is brown sugar. Cue The Rolling Stones. 😉. I love pecan pies that are mainly made from maple syrup too, but that can get a little pricey for a single pie.
It can snow as much as it wants as long as I can have a slice of this when I come in from the cold. ✌️
- A nine inch pie uncooked pie crust.
- 1 stick unsalted butter
- 3 tbsp unbleached all purpose flour
- 2⅛ cups light brown sugar
- ½ tsp salt
- 6 tbsp milk
- 3 large eggs, beaten
- 2 tsp vinegar
- 2 tsp vanilla extract
- 1½ cups pecans, some chopped and some whole
- Preheat the oven to 375 degrees F.
- Place pie crust in a nine inch pie pan and flute.
- Melt the butter in the microwave, then set aside to cool.
- In a large bowl whisk together the flour, sugar, and salt.
- Add in the milk and eggs, and beat until thoroughly combined.
- Mix in the vinegar an vanilla, give it a stir, then add in the butter and nuts.
- Pour the mixture into the pie crust and bake for 45-50 minutes. The filling should be set up except for a 1½" spot in the center that's still jiggly.
- Remove from the heat and let the pie cool completely before eating.