Old School Pecan Pie

Since Thanksgiving is coming up, it might be helpful to know an ol’ trick or two. This classic pecan pie recipe is from Good Housekeeping Illustrated Cookbook, first published in 1980. Back in its hey day, this cookbook was a huge success and had a definite presence in all family households. So I thought it might be nice to dust off its cover, flip through the pages, and make an era come alive all over again!

Pecan pie fresh out of the oven, with moody urban background

Making pecan pie is surprisingly easy. For this recipe, I used ready-made, unbaked crust (yes, the actual recipe calls for making your own crust. . . but we all cut corners here and there). I whisked 3 eggs, mixed in 1 cup dark corn syrup, a little bit less than 1/2 cup sugar, 1/4 cup melted butter, and 1 teaspoon vanilla extract. Whisk well. Then I prepared the nut/crust portion by creating 1 layer of pecan pie in any pattern you would like. Of course I had a little fun first:

A smiling, content pie.

A freaked out pie.

A pie with Cal insignia!!! Go Bears! (in honor of a proper trouncing of Stanford earlier today)

As fun as it is to make designs, you do want to pack as many pecans as you can into one layer, so that it comes out more like this:

Try to arrange the pecans in an aesthetically pleasing pattern

Next, carefully pour in the mixture as to not disturb the pecans’ pattern. Then pop it into the oven (heated 350 degrees) for about 1 hour. Take it out when you stick a knife in 1 inch from the edge and it comes out clean. Cool. Enjoy!

–Deanne

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