Pecan Pie

Pecan pie is good for Thanksgiving Day so if you celebrate the day  you might like to try it. I recommend a store bought crust for holidays because frankly, it is just too much of a hassle on a holiday.
I make pies a day ahead and make my own crusts but, if you are not into that, buy a store brand , box or ready made, some of them really are very good.
Here is a recipe from the Farmer's Almanac that includes Rum..  You can leave that out if you like.



Pie Filling
3 large eggs, slightly beaten
1/2 cup light-brown sugar, packed
1 cup light corn syrup
1 teaspoon vanilla extract
1/8 teaspoon table salt
4 tablespoons (1/2 stick) melted butter
1 tablespoon Kahlúa or rum (optional)
2 cups chopped or whole pecans
Whipped cream or ice cream
Single-Crust Pastry Dough 
Preheat oven to 375°F. On a lightly floured work surface, roll Single-Crust Pastry Dough out from the center to an 11-inch circle, turning dough occasionally to avoid sticking. Transfer into a 9-inch glass  pie plate.

Crimp edges; then put pie shell into the freezer while you prepare the filling.

In a large mixing bowl, whisk together eggs and brown sugar. Slowly add corn syrup, vanilla extract, and salt, blending until smooth. Whisk in melted butter and  rum (if you like). Stir in pecans.


Remove pie shell from freezer; pour pecan mixture into shell. Bake until edges are firm and pie stops jiggling in the center, about 40 minutes. (Shield crust edges after 15 minutes to prevent overbrowning.)