In order to get in the Thanksgiving spirit, I decided to bake my very first pecan pie. And to celebrate my last week of work. That’s right, I left my job. My great, amazing, big time agency dream job that I worked my butt off to get. I might be losing my mind and left reality for crazy town, but I did it. Reality has yet to set in, but I feel it will hit me sooner rather than later. I still feel as if I am on vacation, but I am hoping Indianapolis starts to feel like home again soon.
I decided that my big fat Italian life, what I write about on this blog (besides cooking adventures), is more important to me than any big city job or life. And that big fat Italian life is all in Indianapolis, not Chicago. I’m excited for this new adventure and to be able to spend more time with my family – not wishing I was with them all the time and sad every Sunday when they were all together while I was sitting alone in my kitchen eating a lean cuisine (I’m being dramatic, but you get the point).
So, to celebrate my last full day of work and Thanksgiving, I decided to bake a Pecan Pie. Baking is also what I do when I don’t feel like processing or dealing with emotions. It’s a stress relief and I am able to zone out and focus on the recipe, one line at a time.
Pecan Pie (recipe adapted from Baking)
1 pie crust sheet (I used Pilsbury)
4 tbsp unsalted butter
2/3 cup dark corn syrup (I opted for the water/brown sugar mix)
**If you don’t have dark corn syrup, for 1 cup dark corn syrup: 1/4 cup water and 1 cup packed brown sugar
2 extra-large eggs
1 1/2 tsp Vanilla extract
1 1/2 cup pecan nuts
1 tsp cinnamon
Optional: add 1/2 cup chocolate chips (I didn’t, but want to next time!)
Preheat the oven to 400°F and remove the dough from the refrigerator until it’s room temperature. Line a 9 inch round tart pan with dough once it’s at room temperature.
Place butter, brown sugar and corn syrup (or replacement) in a pan and heat gently until melted. Remove from the heat and quickly beat in the eggs and vanilla extract.
Chop the pecans and stir into the mixture and add in chocolate chips now, if you want.
Pour into the pie pan and add a layer of whole pecans to the top. Bake for 35-40 minutes until filling is just set. Serve warm or cold.
Be sure to take the pie out around 35 minutes when the crust is done. I had never made Pecan Pie before and didn’t know how the inside consistency was supposed to be, so I left the pie in a few minutes too long and the crust was a little burnt on the outside.
I wanted to bring it home for Thanksgiving, but decided to have a small piece anyway! I’ve only had Pecan Pie once before, but I thought it tasted pretty good. It definitely fell apart once I put it on my plate, but the flavor was good!
I hope everyone had a wonderful Thanksgiving and celebrated everything they are thankful for. I am trying my best to get in the Christmas spirit now and am hoping it will happen with the first snow fall!
Up next: Chicken Tortilla Soup