This Guest Chef post is from Carolyn’s mom.
This is not your traditional pecan pie recipe, in looks or taste. It is neither gooey nor overly sweet. That is exactly why our family loves it! On top of that, it is so easy to make that you might feel guilty accepting your family’s accolades. It’s become a family tradition to serve this pie at Thanksgiving and Christmas dinners and other special occasions.
I discovered this untraditional recipe over 20 years ago in the recipe booklet that came with my Hamilton Beach blender, which is over 30 years old–my husband’s from his bachelor days. And yes, it’s “avocado green.”
Everything goes in the blender so there’s very little mess. I’ve reduced the amount of sugar a little from the original recipe and no one has ever noticed. When the pie first comes out of the oven, it is nice and puffy, a beautiful sight.
Since this is still a “rich” dessert, I recommend that you serve small slices. Top it off with a scoop of coffee ice cream. Enjoy!
- 3 eggs
- 2 tablespoons butter, softened
- 1/2 cup heavy cream
- 1 1/2 cups pecans
- 1/2 cup dark corn syrup
- 1/4 teaspoon salt
- 1/4 teaspoon cinnamon
- 3/4 cup sugar
- 1/2 teaspoon vanilla
- 1 9-inch unbaked deep dish pie shell
- Preheat oven to 400 degrees. Put all ingredients except pie shell in blender in order listed. Cover and blend on chop until nuts are coarsely chopped, about 8-10 seconds.
- Place pie shell on cookie sheet. Pour mixture into unbaked pie shell. Bake about 35 minutes or until crust is browned and filling is puffed. Cool.
- If making ahead of time, store in refrigerator, but bring to room temperature before serving.