Today I have the pleasure of being a guest in celebrating my friend Amber of Bluebonnets & Brownies and the little boy that she has on the way. Surprise Amber!! I met Amber not really by chance but by my design. At first I followed Amber on Twitter and loved her recipes and her tweets. She just seemed like such a nice person. I remember she sent out a message to the Twitterverse one day saying she was gearing up to teach her very first cooking class and guess what?? Turns out this awesome Texan chick lived right near me here in New Jersey. So wouldn’t you know, I signed right up for her Tex-Mex Tasty course. I love Tex-Mex! And who better to learn from than someone who is so very passionate about Texan history, culture and of course, food?
And boy, did I learn A LOT!! Her mother’s salsa recipe?? The best I’ve ever tasted! Getting that recipe alone was worth the class fee. But most importantly, I had the pleasure of meeting Amber who I now proudly call my friend. She’s such an incredibly giving, nurturing, talented person who can cook her pants off! So here we’re all gathered today to cook for her. Not all her blogger friends have the good fortune to live so close to her but we all wanted to come together and show Amber how much we love her with this virtual baby shower. What’s a baby shower without food?
I remember reading as Amber wrote about her Southern Pecan Milkshakes that pecans are a cash crop in Texas and that pecan pie is a Texan specialty. It also happens to be one of my very favorite pies, much like Amber’s father. How I’ve not posted a recipe for pecan pie here before now is beyond me but it’s high time I did it. And I can think of no better occasion than in celebration of my dear sweet friend Amber and her beautiful baby boy who I cannot wait to meet!
Knowing how conscious Amber is of what goes into our food, she is definitely NOT a fan of high fructose corn syrup so here you’ll find I used cane sugar syrup. This pie is decadent, sticky sweet filled with crunchy, butter pecans just like a good pecan pie should be. It’s outstanding and will make you want to lick your plate. Yup, it’s that kind of pie. A scoop of vanilla ice cream takes it over the top.
Amber, my friend, I wish you nothing but a world of happiness and I can’t wait to meet the little miracle who has already brought you such joy.
There’s plenty of celebrating in honor of Amber and the new addition to their family today along with tons of wonderful recipes. So don’t forget to go see what everyone else brought to the virtual baby shower!
Sugarcrafter | Breakfast Tostadas
My Kitchen Addiction | Baby Texan Cookies
My Baking Addiction | Texas Sheet Cake
Simple Bites | Grilled Shrimp Tacos with Charred Corn Salsa
Stetted | Queso Mac
Food for My Family | Texas Pepper Barbecue Sauce
Dessert For Two | Frito Chocolate Chip Cookies
Confessions of a Cookbook Queen | Coconut Tres Leches Layer Cake
TidyMom | Pizza Bread Sticks
Miss in the Kitchen | Blackberry Milkshakes
Art of Gluten Free Baking | Peach-Pecan Pie, Gluten-Free
Bon Appetit Hon | Cheddar Ranch Crackers
Food Babbles | Southern Pecan Pie
Jelly Toast | Peach Iced Tea
Sweet Adventures of Sugarbelle | Decorated Elephant Cookies
i am baker | Texas Brownie Cake
The Kitchen Trials | Coca-Cola Cake
Cookies & Cups | Sticky Toffee Pudding Cookies
A Farmgirl’s Dabbles | Peanut Butter Bonbons the Size of Texas
Two Years Ago: Toasted Coconut Ice Cream
Classic pecan pie with crunchy, buttery pecans and a perfectly gooey filling that's even better with a scoop of vanilla ice cream.
- 1 (9-inch) refrigerated pie crust
- 1 cup cane sugar syrup
- 1 cup dark brown sugar
- 3 large eggs, lightly whisked
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter, melted
- 3/4 teaspoon vanilla extract
- 2 cups halved pecans
- Preheat oven to 350 degrees. Place a baking sheet on lower rack of the oven to catch any drips.
- Roll the dough to a 10-inch circle and fit into a 9-inch pie plate. Crimp edges decoratively. Place the pie plate fitted with the crust into the freezer while you prepare the filling.
- Warm the cane sugar syrup slightly in the microwave at 50% power until it becomes a pourable consistency. Cool slightly if too hot, so as to not end up with scrambled eggs. In a medium bowl, whisk together can sugar syrup, dark brown sugar, eggs, salt, melted butter and vanilla extract until completely combined. Stir in the pecans until evenly coated.
- Remove crust from freezer and pour filling into the pie plate. Bake in preheated oven for 50-55 minutes. Remove from oven and cool completely before serving.
Adapted from The Kitchn