Pecan pie

Baking a pie from scratch has been on my to do list for quite some time now and a Super Bowl viewing party this past weekend seemed like the perfect opportunity to try to whip one up. I decided to go with pecan pie, not knowing if I was being really ambitious or overly cautious with my choice. I definitely wanted to make the piecrust from scratch as well as the filling. With these two things in mind, I searched online for a recipe to use. I ended up picking a recipe for the crust and another one for the filling. I actually found the filling recipe first and liked the simplicity of it, which is why I didn't use the other one in its entirety. I followed the crust recipe to the letter using my food processor for part of the process as suggested. I definitely feel like I can improve with a few of the steps especially rolling out the dough and putting it in the pie tin. The filling was pretty straightforward and I baked it in the slightly cooled crust for approximately forty minutes at 350 degrees.

I was pretty nervous about the finished product because it didn't quite look how I expected, especially as the pecans seemed to have sunk to the bottom of the pie. The success of this baking attempt was really going to boil down to the taste, which obviously couldn't happen until the first slice was cut. Thankfully, it tasted delicious and was a big hit with the crowd. 

To top it all off, the Seahawks played a great game and went on to take the championship, which made me pretty happy as their neighbour up north.