For the Filling:
- 3/4 cup finely crushed pecans
- 3 extra large eggs
- 3 T butter, melted
- 3/4 cup light corn syrup
- 3 T dark corn syrup or molasses
- 3/4 cup light brown sugar
- dash of salt
Extra pecans needed:
- 1 cup of quartered pecans (to line the bottom of the dish)
- 1 cup of halved pecans (for the top)
- Preheat the oven to 350.
- Mix all the ingredients for the filling.
- Line the pie dish with pastry dough of choice (homemade or store bought).
- Add the quartered pecans to the bottom of the crust.
- Add the filling mix on top.
- Carefully float the pecan halves on top in some orderly arrangement for best presentation. I also further decorate the rim of the crust with a fall leaf decor using leaf cookie cutters and any leftover cold pastry dough. After cutting out the desired number of leaves, I use the back (or dull side) of the knife to make the veiny parts of the leaves. Lightly moisten the rim of the crust (to create a “glue” effect) and firmly but carefully arrange the leaves like a wreath.
- Cover the top lightly with foil and bake for 30 minutes.
- Remove the foil and cut out the center of the foil. (This creates a foil shield for the leaf wreath, so it won’t burn.) Place the foil back on the pie (it should just cover the outer rim where the wreath is).
- Bake for another 20-40 minutes, depending on your oven. When done, the filling will be more like “jello jigglers” rather than the liquid-y stuff you started out with. If it doesn’t jiggle at all, it’s overcooked.
- Cool for at least 1-2 hours before cutting and serving.
Valerie, a God-fearing coach’s wife and stay at home mom of five bright-eyed little ones. She is the original founder of A Nation of Moms, a “one-stop shop” blog-azine of resources and advice for all moms who, like Valerie, just needed a little help.