2009 The Year of PIES

I have declared 2009 the year of pie making. Each month I will attempt to make a pie, savory or sweet, and share with you all. January's pie slid in at the end of the month. It was Pecan Pie. I received this recipe from my friend, Ali. Now, because this is all new to me, I am making my own crust. However, a frozen crust would be just as good and much less work. Pastry is something I am trying to learn and no longer be intimidated by. Also, I used light corn syrup because it was in the pantry. It was still very yummy.

Mom's Pecan Pie from Southern Living
Prep: 10 min.; Bake: 1 hr., 5 min.
For a richer flavor, try using dark corn syrup. Both variations received high marks in our Test Kitchens.
1 1/2 cups pecan pieces
3 large eggs
1 cup sugar
3/4 cup light or dark corn syrup
2 tablespoons melted butter
2 teaspoons vanilla extract
1/2 teaspoon salt
1 (9-inch) deep-dish frozen unbaked pie shell

1. Spread pecans in a single layer on a baking sheet.
2. Bake at 350° for 8 to 10 minutes or until toasted.
3. Stir together eggs and next 5 ingredients; stir in pecans. Pour filling into pie shell.
4. Bake at 350° for 55 minutes or until set, shielding pie with aluminum foil after 20 minutes to prevent excessive browning. Serve warm or cold.
Note: For testing purposes only, we used Mrs. Smith's Deep Dish Frozen Pie Shell.
Yield: Makes 8 servings
Southern Living, OCTOBER 2007

February's pie will be Cherry Pie. Stay tuned.