I have eaten pecan pie many, many glorious times, but I had never made it before. I found this recipe on the website of a pecan grower, so I figured I could trust it. I wanted to give pie crust another shot, but I was still getting over being sick and I didn’t have a ton of time, so I decided to make my life easier and buy one. It was a tough decision, though, knowing how much better homemade pie crusts (even mine!) are than store-bought ones. Hopefully the filling will make up for it. I found one website that said the trick to making pecan pies was to roast the pecans first, so I started to, but then I thought, they’re going to cook in the oven, and the worst thing would be to burn them. So I ended up not doing it. I think that was an ok decision, but I do wish I had remembered to cover the edges of the pie crust with foil so they wouldn’t get overdone. Ah, one day I’ll move into a place with an oven that’s younger than me, and I look forward to that day.
I used to wonder what made up the gooey deliciousness of pecan pie; I was a little disturbed to find out that it’s almost entirely corn syrup, but what are you gonna do. It’s thickened with eggs, a little flour, and just the high concentration of sugar. Now let’s see if these Northerners like it. (Yes, they did.)