I Say PehCAHN, You Say PEE-can

I don’t know about you, but I would MUCH rather eat a PehCAHN pie than a PEE-Can pie. Yikes! Haha.

I am not much of a baker. In fact, I typically don’t like baking much at all because I find it to be quite restrictive . It is far more like chemistry than just regular cooking, so it doesn’t allow much room for me to put my own spin on it. Even so, I do like learning new things, trying new recipes, and I really like oh, pretty much every recipe that I have ever made from The Pioneer Woman. So, when I saw this recipe on her blog (and on her Throwdown with Bobby Flay!), I knew I wanted to give it a shot.  Plus, my Dad LOVES pecan pie– and Tomorrow is Thanksgiving Day, after all!

Confession: I have never made pecan pie before, and when I read that you were supposed to put the pecans on the bottom of the pie and then pour the filling on top, it definitely threw me for a loop.  In theory, they are supposed to rise to the top as it cooks.  However, I made the filling in my beloved Kitchen Aid Mixer, and must have mixed too much air into the syrup.  Much to my chagrin, as it baked it developed this strange meringue-like layer on top.  But, that part ended up coming off with the tin-foil (whoops!) to reveal the lovely pecan layer below. I decided just to stick it back in the oven for about 15 more minutes to get the pecans good and toasted. Hopefully it worked .

Unfortunately, despite Ben’s valiant efforts to convince me otherwise, we will not be cutting into this guy until tomorrow.  So, I guess we won’t have a verdict on whether or not it is Thanksgiving-Table-Worthy until then. But, either way you cut it (sorry…I couldn’t resist), I had fun making it!

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