 This is in our first cookbook. This is one of the very first video tutorials. I made years ago in 2017 because of course pecan pies a southern classic We're melted a little bit of butter And a batter bowl two tablespoons. That's all you need for this pie So it's melted and in the batter bowl now. We're going to add a cup of sugar That's our oven. That's preheated letting us know So there's a cup of sugar and you're going to mix this up and go ahead to add three eggs We're using three eggs because we're doing a deep dish today. If you're doing a regular pie crust Then you're going to use two eggs Okay, we're gonna mix this up good. The con pie is like one of the easiest pies to make super simple and Oh, is it delicious? Now I'm going to add about a teaspoon of Flour you can get by with a half teaspoon if you're using a regular pie crust Alright y'all. I'm using a frozen pie crust today because mama always did and I know a lot of you like to Another great thing about using a frozen pie crust is that they fit inside of a gallon storage bag Just store your pie in you can freeze it or just store it that way. It's so nice and convenient But if you choose to make your own pie crust and you have a nine-inch pie dish remember that you need to make Enough filling to fill it up because it's about equivalent to a deep dish frozen So a little standard pie crust, of course gets full quicker But we're using that one today With pecan with pecan, I don't do a pre-baked pie crust All right, so I put a little bit of flour in here. It's a teaspoon for a deep dish half teaspoon for a regular pie crust All that does is enable that to set up perfectly every single time. You'll never go wrong doing that That's what mama always did now We're going to use a half cup of dark syrup and a half cup of light syrup Because I like the best of both worlds. It's my favorite way to make the pie. You're going to use a half cup of each So I've already got in a half cup of the dark caro So now we're going to go all the way up to the cup mark with the light To me blending the two together just makes the perfect flavor for a pecan pie because remember the light Does it taste as rich and then if you use all dark, it's a lot richer and I just like the two combined so much better So we're going to put in this cup of caro syrup Half dark half light and the only thing we got left is vanilla We're going to put in about a teaspoon of vanilla mix that up super super easy and Super super delicious at the same time. Nothing is better than a good old pecan pie And there's so much better if you make them at home. All right so what I usually do is I take my pie crust and I put my pecans in I just bought five pans of chopped pecans from my website store and because they're Cheaper to buy and that's what I use the most so normally mama would have made Halfs for a pie, but I actually had a bunch of chopped ones So I'm going to use them, but put your pecans in the bottom and make sure you've got plenty in there A little bit extra to cover the bottom because you see how much larger this top is than the bottom So you need to add a little extra to it and I always put my pecans in first. I Don't like to put them in the batter and then I pour the batter on top of the pecans And it just gives them a toast to your flavor In the end and they will float to the top I'm just going to leave a little bit in the thing and you're going to see that these float to the top and We're going to get this in the oven and we're going to bake it Now I'm using my little oven today So I turned down that temperature to 300 degrees if you're using a regular oven You're going to bake your pie at 325 degrees for a full hour. Okay takes a while to make a pecan pie, but boy, are they delicious See how they're already starting to float up and they'll continue to do that and by the time this thing is done It'll be a beautiful. Yeah, I just remembered that I forgot to put my dash of salt in my pecan pie And let me tell you it really makes a difference in the flavor. It makes it just over the top so I'm going to sprinkle just a little bit of salt on the top even if we just got it out of the oven because it just makes such a difference and So when you bite into it, you'll get that little bit of salt with that whole lot of sweet and Try not to forget your salt and if you do do like I just did and just sprinkle it on the top Boy, is it good the trick to getting your pecan pie just right is making sure it's risen in the middle Just like it's risen around the edges now I used a pie crust shield to keep the crust from getting too brown Do not take your power the oven into the center rises with the con you really need a pie shield So that your crust does not get too brown. It makes a really big difference I'll show you when you use a pie shield you can see it didn't get too brown at all. It's pretty Looks really good And you're going to want to wait until this pie cools completely not refrigerated But just cools completely to room temperature before you slice it. I cooked it today. I thought granny did Granny always cooked her today That's what I like them Crunchy and delicious And you do them that way the crust never makes it onto the plate with me Let me move this one over to the side. We'll see if we can't get this one out. Let me get me a plate We didn't even get a plate because Chris wants a piece of pie He said can we cut that pie? I guess. There's a few extras come. I don't need nothing See how when you mix the dark and the light together you just get a nice real pretty color It's not real light. It's not real dark, but it's real good Yummy yummy yum Thanks for watching Colored Valley cooks where we cook a lot of mama Dean Bye y'all. Love ya