Belated Thanksgiving Special: Making a pecan pie!

Well, school’s been eating me alive. Trying to work my transfer out, studying for finals, and keeping up on my projects has kind of gotten me out of the rhythm of updating. I’m trying to be good now, I swear. Later this evening, I’m going to post my new bento gear (donated by a very, very kind reader, whose blog you should definitely check out) but I need to get some good photos first.

Welp, I made myself some pies over Thanksgiving break. After the first one turned out pretty good, I decided to make some more. Couldn’t hurt, right? Well, as you’ll see, the pies came with a lesson. That lesson is that I should never, ever listen to my mother’s bullshit cooking advice.

“That last pie was too juicy. Just put the filling in two shells and make TWO pies. :D”

As faulty as the logic sounds, I decided to roll with it in case it worked out. Never again.

Enough regret. Let’s look back to a happier time, when I was starting my pie.

Pecan pie ingredientsHere are my ingredients and workspace. Not pictured are the nuts, which are toasting in the oven behind me.

To make this pie, you will need:

  • Light corn syrup: 1 cup
  • Brown sugar: 1 cup
  • Eggs: 3
  • Butter: 1/3 cup
  • Pecans: 2 cups, toasted

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Guest appearance by my little brother’s hand, and some meat.

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Mix the butter (MELTED), sugar, syrup, and eggs in a big ol’ bowl, until combined.

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Roughly chop about 1 3/4 cups of your toasted nuts, and add them to the mixture.

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Pour the mixture into A SINGLE PIE SHELL. DO NOT MAKE MY MISTAKE.

Bake at 350 for about an hour.

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In my case, say the word “Fuck” a lot and vow never to listen to your mother’s advice again. You, though. You have a single, tasty pie.

Bastards.