National Pecan Pie Day | Aunt Shirley’s Pecan Pie
If there is one dessert that I can eat even when I don’t have a sweet tooth, it’s Pecan Pie (and cheesecake). Specifically, I can always eat my Aunt Shirley’s Pecan Pie.
We always get to enjoy Aunt Shirley’s Pecan Pie around Christmas. It’s like a treat for all of us and because we all overindulge anyway, the pecan pie goes fast without a care in the world for those added calories. Forever more, Aunt Shirley’s pie will be associated with Christmases to remember and family to appreciate.
I was afraid that I wouldn’t be able to recreate this dish exactly how we have it every year. Well, I was right. It’s one of those things that are always going to be better when they come from the original maker of the dish. Although very close, it’s not quite like Aunt Shirley’s. For one, she always layers her pecans on top of the pie in a very organized and beautiful way, every pecan in its place. I intended on doing the same, but I underestimated the number of pecans I had in my pantry. While layering pecans on top makes for a prettier pie, you can also do without it and end up with a great dessert.
The recipe below is for one big pie, or two “individual” pie plates, although I always have to share, even at this size of pie. I used refrigerated pie dough to line my individual pie plates and divided the mixture evenly between the two, one for this food holiday and the other with chocolate chips for National Chocolate Pecan Pie Day. Oh yeah, you chocolate lovers will absolutely love that one. If you’d rather, just make your own pie crust, or buy a frozen one from the grocery store. Either would work.
Aunt Shirley's Pecan Pie
- 1 cup sugar
- 2 large eggs
- 1 cup light corn syrup
- 2 Tbsp all-purpose flour
- 1 1/2 tsp shortening, melted
- 1/4 tsp salt
- 1 tsp vanilla
- 1 cup chopped pecans
- Pie crust of your choice: homemade, refrigerated, pre-made frozen
- Preheat oven to 450*F.
- In a medium bowl, combine all ingredients up to pecans; beat well. Stir in pecans. Pour mixture into pie crust, or two individual pie plates lined with refrigerated pie dough.
- Bake for 10 minutes. Reduce heat to 350*F and continue baking for another 25 minutes.