Cook Loose

This is a little more effort than some pecan pie recipes, but this is heady addictive stuff. Really. And once you do this, you'll never have store bought again.

Filling

• 4 eggs
• 1/2 C sugar
• 1/2 C brown sugar
• 3/4 C light corn syrup
• 5 Tbl butter or margarine, melted
• 1 tsp vanilla
• 1/2 tsp salt

Glazed Pecans

• 2 C pecans
• 1 Tbl sugar
• 1 Tbl water

Preheat oven to 375⁰. Line 9 or 10 inch pie pan with pie crust. Mix all the ingredients for the filling in a blender or mixing bowl.

Toast pecans in fry pan over medium heat until just starting to smell nutty. Do NOT burn (if you DO burn them, start again. If they aren't THAT burned you can eat them out of hand...but they won't improve in the oven.) Sprinkle the sugar over the pecans, and add the water, stirring like crazy as the sugar dissolves, then glazes the pecans, then caramelizes. Dump into the pie pan, pour in the filling. Make sure the pecans are evenly distributed. Bake for 35-40 minutes until the filling is set and jiggly, but not hard set. Let cool for at least 2 hours. Serve at room temperature.

Options

• Replace the pecans with toasted coconut.
• Replace the vanilla with 1 Tbls of dark rum.
• Replace the vanilla with 3 Tbls of bourbon.