My Favorite Pecan Pie Recipe | Pecan Peanut Pie
My Favorite Pecan Pie Recipe is a Pecan Peanut Pie that is made with pecans and peanuts. A Pecan Peanut Pie is simply delicious and a perfect misture of sweet and salty all in one bite. This Pecan Peanut Pie Recipe will be added to your holday baking.
Holiday baking is upon us! For me, that means bringing some memories of my childhood into the holiday to make new memories for my children. I remember the holidays as huge glorious when I was growing up, with food in every room.
There was always this huge bowl of mixed nuts at my grandmother's house and at ours. I remember that my father would sit cracking nuts for my brothers and I for as long as we were begging for them. Because of this, I have a big container full of nuts in my home during the holidays.
When I was a child, my grandmother would invite me over and we would spend days making cookies and pies before holidays. I loved to bake with my grandmother; she was so patient and kind and would let me nibble on everything we baked. Today, the nuts from my childhood carry over into my baking. Namely my Favorite Pecan Pie recipe, inspired by my grandmother.
I discovered long ago that I could put various nuts in a pecan pie and it would be even more delicious. Sometimes I even put in some chocolate chucks and that makes it just over the moon delish! But by far, my Favorite Pecan Pie recipe is simply with pecans and peanuts, making it My Favorite Pecan Peanut Pie.
Be sure to pick up fresh pecans and fresh peanuts whilst there. Don't use the nuts you have sitting in your cupboards from last year or previous baking. Nuts do tend to go rancid with time and you want the very best pecans and peanuts for my Favorite Pecan Peanut Pie.
My Favorite Pecan Pie Recipe | Pecan Peanut Pie
Ingredients:
1 store bought pie crust*
1 cup chopped pecans**
1 cup half pecans**
½ cup peanuts
3 large eggs
1 cup light corn syrup***
½ cup packed SPLENDA® Brown Sugar Blend
1½ teaspoons pure vanilla extract
¼ cup unsalted butter, melted
¼ teaspoon salt
½ teaspoon ground cinnamon
*I use a store bought pie crust as I have yet to master making my own. If you are awesome at making pie crusts, by all means, make one!
**I like the mix of the chopped pecans and the half pecans with the peanuts. You will get a full mouthful of pecans in every bite with a mix of the chopped and the half pecans. Also, if you want to painstakingly decorate your pecan pie beautifully wit the half pecans--by all means, go right ahead. I tend to just chop and toss it all together.
***I use light corn syrup. Here again, it is a matter of taste. You may be partial to dark corn syrup, but we like the light version.
Directions:
Preheat the oven to 350°F.
The Filling: Spread pecans and peanuts evenly inside pie crust and set aside. In a large mixing bowl mix together the eggs, corn syrup, SPLENDA® Brown Sugar Blend, vanilla, melted butter(not hot, but slightly cooled or it will cook your eggs), salt, and cinnamon together in a large bowl. Whisk gently and pour over your pecans and peanuts.
Gently tap the mixture together and move the pie to the preheated oven and bake for 40-50minutes. I always check the pie after 20 minutes to see how the crust is looking. It will depend on your oven whether or not you may need to place pie crust shields on at his point. I didn't need to add my pie crust shields until the last 10 minutes. However, some people turn their ovens up a bit higher, to 375°F, and this would likely need pie crust shields after 20 minutes. Also, I like a lighter crust, other may prefer a darker crust. Remove the pie from the oven and let cool completely. When the pecan and peanut pie comes out of the oven, it will look puffy, but the pie filling will settle as it cools. After it has cooled, you can place in the fridge. I happen to think it cuts better when it is chilled.
ENJOY!! I think I have made my grandmother and father proud with my version of the classic Pecan Pie -- My Favorite Pecan Peanut Pie -- My inspiration for pecan and peanut pie began here.