Happy Thanksgiving Weekend, Ya'll (I'm totally not from the South but I love saying "ya'll")! This is my first Thanksgiving spent away from my family and with my future inlaws. Although it is hard to leave my family on the holidays, I really love Brian's family and I guess this is how it goes, right?
I can't WAIT to host our own Thanksgiving one day, maybe next year -!- and I want it to be so pretty and special, something I will want to put up on the blog! I love the pomegranite with the gold writing, how pretty is that?
And here is the Pecan Pie I will be bringing with my to Brian's:
1 9-inch pie shell freshly made
1 1/4 cups pecans, coarsely chopped
2 eggs, slightly beaten
1 cup light corn syrup
1/4 cup brown sugar
1 Tbsp molasses
2 Tbsp melted butter
2 Tbsp flour
1/4 teaspoon salt
1 teaspoon vanilla
1. Preheat oven to 375°F. Spread pecans along the bottom of the pie shell. Mix the remaining ingredients and pour over pecans. (No need for an electric mixer, you can mix by hand.) The pecans will rise to the surface of the pie.
2. Bake at 375°F for 40-45 minutes until the filling has set. About 20 minutes into the cooking you may want to use a pie crust protector, or tent the edges of the pie crust with aluminum foil to prevent the pie crust edges from burning.
3. Remove from oven and let cool completely.