With the holiday season now in full swing, I’ve been asked by several people to please make my delish pecan pie. This is a typical request that I receive every year, and I’m happy to oblige!
Pecan pie is my favorite and it has taken a bit of tweaking to get to a final recipe I enjoy and that everyone else seems to love too. It is rich, decadent, and completely indulgent – all the qualities of a genuine pecan pie. Heck – if you can’t indulge during the holidays, when can you?
The best part? It’s easy-peasy. The full recipe is listed at the bottom of this post.
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The ingredients are pretty straightforward, and I typically buy frozen pie crusts to save some headache:
Don’t forget the pecans (the best part)!
Combine and blend:
Pour into the crust, and don’t forget to protect your crusts (use tin foil in a pinch) to prevent burning:
And VOILA! The finished product is below, ready and waiting for a dollop of whipped cream.
I like to eat it warm with whipped cream. Ideally while drinking a spiked egg nog in honor of the season. It is YUM-O-LICIOUS!