I guess I cheated a bit on the title here, since “pour” and “por” are French and Spanish for “for”. I just couldn’t resist the alliteration!
Anyways. Apologies for not posting this last week. Good news, I passed my prelim I took last week, the day after making the pie this post is about! I’m taking another one tomorrow, and if I pass it too I’ll be done with big tests for a long time (maybe forever? But we always think that and then people go do CFAs or random things like that).
I’ve always disliked pecan pie. It’s bitter, the pecans are too hard, and it’s too heavily goopy- feels like my teeth are slowly rotting under the viscous syrup. And then my friend Ellie (the one who organized the conference with me) gave me a slice of pecan pie for Pi Day (when I made the chess pie). IT WAS INCREDIBLE. So light and creamy, and the nutty bite of pecans perfectly offsets the gooeyness of the layer below. There’s a bit less sugar in this pie than most, and she uses light Karo syrup which I think makes a huge difference.
If you make anything from this blog, this pie is in my top three recommendations (the others being the mushroom-burnt onion pate and the 1-ingredient chocolate mousse). It’s simple, fast, and a huge crowd pleaser (I actually had some of this pie on Monday and then made it Wednesday).
Seven ingredients, I guess nine if you count EGGSactly
It’s super easy: you just whip up your eggs, and then mix in all the other ingredients. Oh PRO TIP (a la the brownies and foil thing): IF YOU DROP A PIECE OF EGGSHELL IN YOUR DOUGH, DO NOT PANIC. Use the big piece of eggshell to pick it up! It’s a little bit magical, explained here: Just kidding! I tried to google it and could not find an explanation (let me know if you know why this works). It’s like the big piece of eggshell attracts the little pieces.
Keep calm and bake on!
I purposefully dropped a teeny bit of eggshell in this picture so you could see the next one, but I’m not so great at this whole taking pictures of a white speck floating in clear goop over another white background thing.
![Don't mind me, just taking a quick dip in the gene pool (the white is where DNA is, I think) [This may be a lie I'm not a scientist]](https://bakingandmath.files.wordpress.com/2013/05/2013-05-15_17-14-10_26.jpg)
Don’t mind me, just taking a quick dip in the gene pool (the white is where DNA is, I think) [This may be a lie I’m not a scientist]
James Polk was from the south, so maybe he too had pecan pie. Maybe he too poked some butter (seems ridiculously unlikely)
Literally you need a bowl and a whisk and a measuring cup:
The Q and R trains in NYC are pretty reliable, but I always wonder: can P do it? And then it shows up and I think Yes, PECAN
Stick it all in your premade pie crust (or make the stupid easy pie crust from the chess pie), and toss in your oven.
I wonder if sushi is super popular in the capital of North Carolina. Cuz, yknow, RAWleigh
I’m really into poking in this post: the pie is done when you gently poke the top and it springs back.
So easy! SO DELICIOUS.
On a side note, you can bring pecan pie on a plane! I was unsure how it’d go through security, but I wrapped it in foil, stuck it in a gallon freezer ziploc bag, and put it in my backpack. Went through great!
My friend Shira, who also dislikes pecan pie, loved this one. So make it! Just writing about it makes me want to make it again: maybe next week!
Beat:
3 eggs
Add:
1/4 c. soft margarine (or butter)
1 c. chopped pecans
1 tsp vanilla
1 c. light karo syrup
1/2 c. sugar
Mix, then pour into:
unbaked pie shell
Bake in preheated 375 degree oven for 10 min then at 350 degrees for 50 min.
Baking and Math 
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