I had planned on providing you with a healthy shrimp and avocado pesto recipe to start your new year off right. But unfortunately the avocados at the grocery store weren’t anywhere near ripe and they were completely out of basil. So that recipe will have to wait for another day.
Instead I’m going to switch gears entirely and give you a sweet, rich dessert. Stuart’s holiday favorite. Pecan pie. My mom makes this pie just for him – and it amuses me greatly that the woman married to a man with nut allergies provides the only nutty dish of the holidays.
- 1 C light corn syrup
- 3 tbsp butter
- 1/2 C brown sugar
- 2 tbsp flour
- 1/4 tsp salt
- 3 eggs
- 1 1/2 tsp vanilla
- 1 1/2 C chopped pecans
- 1 pie crust
- Over medium heat combine corn syrup, butter, brown sugar, flour, and salt. Stir until the butter melts. DO NOT BRING TO A BOIL. Remove from heat.
- In a small bowl beat the eggs. While constantly stirring the syrup mixture, slowly add in the eggs. Stir until smooth. Add in the vanilla and chopped pecans.
- Pour pecan pie filling into a ready-to-bake, thawed pie crust. If desired, place 5 halved pecans in a small circle/star in the center of the pie.
- Bake 1 hour at 350 degrees until the filling no longer jiggles.
*This recipe is adapted from http://www.mrfood.com/Pie/Perfect-Pecan-Pie-685/*
Update December 2016: I’ve been dying to re-photograph this pecan pie and every Christmas I say I’m going to. It’s taken three years for that to happen, but hey! My parents remodeled their home in 2016 and all of the yellow tones of the kitchen were replaced by modern and timeless whites, greys, and deep cherry. Even with the new open concept I was surprised at how little natural light penetrated the bright space. I had to take mom’s pie out to the lanai to snap the new photo. It’s amazing what natural lighting can do to the beauty of a pie!