Pecan pie makes a perfect dessert this Thanksgiving
Pecan Pie
Makes 8 servings
Preparation time: 15 minutes
Cooking time: 1 hour, 5 minutes
Cooling time: 2 hours
Total time: 3 hours, 20 minutes
1 9-inch unbaked frozen
deep dish pie shell, thawed
1½ cups pecans, coarsely
chopped
3 eggs, lightly beaten
1 cup light corn syrup
1/2 cup brown sugar
1 tablespoon molasses
2 tablespoons butter, melted
2 tablespoons fl our
1/4 teaspoon salt
1 teaspoon pure vanilla extract
HOLTSVILLE
A Th anksgiving dinner table
can be a sight to behold. For
foodies and others who love
the array of comfort foods on display
come the second Monday in October
(in Canada) or the fourth Th ursday
in November (in the United States),
Th anksgiving is a day to circle on the
calendar each year.
While a mouthwatering turkey and
sides like mashed potatoes and stuff -
ing garner the bulk of the attention
on Th anksgiving, the dessert table
also can be a tempting place to direct
one’s eyes. Th ough no dessert is
off limits on Th anksgiving, pie is a
particularly popular option on Turkey
Day. With that in mind, those
tasked with crafting something for
dessert this Th anksgiving can consider
the following recipe for “Pecan
Pie” courtesy of Lines+Angles.
1. Preheat oven to 350 F.
2. Spread pecans along the bottom of
the prepared pie shell.
3. In a large bowl, mix the remaining
ingredients and pour over pecans. Th e
pecans will rise to the surface of the pie.
4. Bake for 60 to 65 minutes until the
fi lling has set. Pie is done when the
center reaches 200 F. Pie center when
lightly tapped should spring back. Remove
pie from oven and let cool on a
wire rack for at least 2 hours.
5. Serve.
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