If you're a fan of nuts (and frankly who isn't) then today's holiday is catered directly to your liking. That is because July 12th is officially "National Pecan Pie Day" and what better way to celebrate then to stuff your face full of this sweet, crunchy treat. Made up primarily of corn syrup or molasses and pecan nuts on a flaky pie crust, the pecan pie is an American favorite during the holidays. Many other variations of the pie do exist, including putting whipped cream, some fresh fruit, chocolate sauce and even splashing a little bourbon or whiskey in with it can add quite a unique flavor.
The pecan pie was said to have been originated by the French shortly after they settled in the New Orleans area. Locals introduced the French settlers to the native nut, causing them to thnk of new ways to utilize this delectable treat. The dish was later popularized by the makers of Karo syrup in an attempt to give their product a new use. There does not appear to be any documentation as to the actual beginning of "National Pecan Pie Day".
So celebrate accordingly by whipping up your own batch of pecan pie with this simple recipe below. And remember, you are allowed to eat as much as you want today. It is a celebration after all so you might as well indulge...
Pecan Pie Recipe from Good Housekeeping:
3/4 cup(s) dark corn syrup
1/2 cup(s) dark brown sugar
3 tablespoon(s) butter or margarine, melted
1 teaspoon(s) vanilla extract
1 pinch(s) salt
3 large eggs
1 1/2 cup(s) pecan halves, toasted
1 9-Inch Baked Pie Shell
Directions Prepare 9-Inch Baked Pie Shell as recipe directs. Cool pie shell on wire rack at least 10 minutes. Reset oven control to 350 degrees. In large bowl, with wire whisk, mix corn syrup, sugar, butter, vanilla, salt, and eggs until blended. With spoon, stir in pecans. Pour filling into pie shell. Bake 43 to 45 minutes or until filling is set around edge but center jiggles slightly. Cool on wire rack at least 3 hours for easier slicing. Refrigerate leftovers up to 1 week.
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