Down-home Texas pecan pie that's not overly sweet. Easy to make, and great served warm with a scoop of vanilla ice cream and a few lines of chocolate syrup.
This is the one pie that I always required my mom to make for the holidays. I would always want to cut into it right when it came out of the oven, but I would have to wait until after dinner! It is worth...
Two pies in one: spicy pecan and tender cheesecake. Comes out of the oven with the layers switched! Looks like a cheesecake but a surprise is underneath.
Of all pies, pecan is one of the trickiest to make. The problem is in the crust. A fat-filled dough is tender, flaky and flavorful, but likely to tear during rolling and to develop tiny holes during baking....
This pie is filled with pecans. It's guaranteed "stick to your teeth" goodness, so don't serve it to the faint of heart, i.e., those finicky about manners! Dark or light corn syrup may be used.
Buttery, nutty, and a touch of caramel, this is a very yummy pie! Full of flavor! Serve hot or cold, with a good size dollop of whipped topping or vanilla ice cream.
This is my idea of the perfect pecan pie. It has the perfect ratio of crunchy nuts to the sweet, sticky goodness underneath. And thanks to the blind-baking, the crust is wonderfully crisp.