Pecan pie has always been a favourite in our family. I can even remember when my sisters and I were little girls, we would cheer every time mum or dad brought a pecan pie home. I guess you can say that it is a nostalgic treat! I learned of this recipe from my roommate about half a year ago when she had randomly found it on this website. Every time she made these, I ended up having one for breakfast nearly every day (I’m almost ashamed to admit that) – they’re just that good!
This is my second time making them – the first time was a success but I found them to be much too sweet. My sister has been insisting that I make them again, so I decided to pull the recipe out once more. This time around, I cut back on the sugar, butter and corn syrup. I have it baking in the oven as I type, so in a couple of minutes, I shall see if cutting back was a wise decision. My my my, it smells amazing.
I think this makes a wonderful Christmas treat to share with family, friends, co-workers, etc. I invite you to try this yourself!
I’m giving you my “tweaked” recipe. Here’s what you’ll need:
– 3 cups all-purpose flour
– 1/2 cup white sugar
– 1/2 teaspoon salt
– 1 cup butter
Pecan pie filling:
– 4 eggs
– 1 3/4 cups light corn syrup
– 1/2 cup white sugar
– 2 tablespoons melted butter
– 1 1/2 teaspoons vanilla extract
– 2 1/2 cups chopped pecans
Here’s what you’re going to do:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 10×15 inch jellyroll pan.
- In a large bowl, stir together the flour, 1/2 cup sugar, and salt. Cut in 1 cup of margarine until mixture resembles coarse crumbs. Sprinkle the mixture evenly over the prepared pan, and press in firmly.
- Bake for 20 minutes in the preheated oven.
- While the crust is baking, prepare the filling. In a large bowl mix together the eggs, corn syrup, 1 1/2 cups sugar, 3 tablespoons margarine, and vanilla until smooth. Stir in the chopped pecans. Spread the filling evenly over the crust as soon as it comes out of the oven.
- Bake for 25 minutes in the preheated oven, or until set. Allow to cool completely on a wire rack before slicing into bars.
This recipe makes around 3 dozen. I usually cut them into squares instead of bars because that way you get more and don’t feel as guilty eating one!
Hope you give this a try and I wish you a very happy Christmas baking!