In The Night Before Thanksgiving, Mom makes three kinds of pies, one of them my husband’s favorite – pecan.
Here’s a pecan pie recipe you can put a couple of twists on:
One 9″ pie crust
2/3 cup brown sugar
1/3 cup melted butter
3/4 cup corn syrup
1/2 tsp. salt
1 to 1-1/4 cup pecan pieces (I like extra nuts)
Preheat oven to 375 degrees. Beat sugar, butter, corn syrup, salt and eggs with hand beater. Stir in pecans. Pour into pastry-lined pie plate. Bake until set, 40 to 50 minutes. Cool then refrigerate until chilled. Serve! Refrigerate any leftover pie (if there is any).
The Brandy Twist:
This is my husband’s favorite pecan pie.
Add 1/3 cup of brandy while beating the sugar, butter, corn syrup, salt and eggs.
The Chocolate Twist:
Use the recipe above (minus the brandy), increase corn syrup to 1 cup, then melt two 1-ounce squares of unsweetened chocolate with the butter.