I’ve never seen statistics or a study on this topic, but I venture to guess that most people bake a lot more in the autumn and winter than in the warmer months. I have a few theories on why baking might increase in the colder weather. First, it warms up the kitchen with the most wonderful smells. When the days are short and the weather cold, a warm pie or muffin baking in the oven is a delight for the soul. Second, while we tend to spend more time inside during the colder months, I think we seek out ways to entertain ourselves while inside. And perhaps third, we all need a little more comfort in the fall and winter, and baking provides this comfort.
Whatever the reason, here is a sweet pie that can be made any time of the year. Pecans are plentiful no matter what the season and this recipe can be served hot in the winter or a la mode in the summer.
However you eat this pie, the gooey filling and the crunchy pecan topping combine to give your tastebuds a real treat.
While I use a premade pie crust for this pie to simplify things, if you want a homemade pie pastry dough that is amazing, click here. But every good baker needs a help once in awhile, so while I am a huge proponent of making things homemade, by all means, help yourself to a premade crust.
½ cup brown sugar
½ cup white sugar
1 teaspoon corn starch
1 cup corn syrup
1 tablespoon unsalted butter, softened
2 teaspoons vanilla
½ teaspoon salt
1 ½ cups unsalted pecan halves
Premade pie crust
Preheat oven to 350 degrees.
In a bowl, wisk sugars and eggs together until well blended. Add corn starch, corn syrup, butter, vanilla and salt. Mix well. Gently fold in pecans.
Pour mixture into pie crust. Bake for 45-55 minutes, or until the center is no longer jiggly.