Pecan Pie

Recently, being at my mom's and not at school, I have had ample opportunity to work on my culinary skills, which I LOVE! I have made sweet potato carrot soup, cream of broccoli soup, broiled tilapia parmesan, banana bread, peach and blueberry cobbler, southwest corn casserole, blueberry buttermilk pancakes, loads of cucumber salad, scalloped potatoes, chicken pesto drumsticks, and tuna stuffed tomatoes (surprisingly my favorite yet!). Tomorrow's plan is Samosas! (phyllo-wrapped potatoes, peas, and ground beef). But yesterday I was craving to cook in the early afternoon- too early to start supper. So I pulled out two pie shells, and after a bit of thought, took a stab at pecan pie.

Something I love about cooking is trying new recipes. I think I inherited this from my mom. Her favorite time to try something new is when she has invited guests over- something that some people find hilarious. I can relate though, in a way. I mean, I like to know it's going to work out, so I pick a recipe that looks reliable, but some of the best recipes (like the tuna stuffed tomatoes) are surprises. Out of all the meals I listed above, there are some I will probably try not to make again (the Canadian Living scalloped potato recipe I used leaves something to be desired, though it was healthier than most variations), but you would never know unless you try.

So, without further ado, here is the simple, yummy recipe I used to make two pecan pies yesterday (yes, I doubled it). Warning: reading the recipe may add an inch to your waist.

1 unbaked 9" single-crust pie shell

3 eggs

3/4 cup brown sugar

3/4 cup corn syrup

2 Tablesp. butter, melted

1 teasp. vanilla

1 1/2 c pecan halves

In bowl, stir together eggs, brown sugar, corn syrup, butter and vanilla; stir in pecans. Pour into pie shell. Bake in bottom third of 375 degree oven for 40-45 minutes or until pastry is golden and filling is just firm to the touch, shielding edge with foil if browning too quickly (mine was in there more like 55 minutes).