Why wait for Thanksgiving to make a pecan pie! How awesome does this puffy sweet pie look? I snapped this the moment I took it out of the oven, and within minutes it fell - so don't expect yours to stay all pouffed up! Now, I have to confess - I almost completely fucked this pie up. Doesn't look like it does it? That's because luckily I figured out what I did or rather didn't do and was able to fix it.
I was doing a bunch of different things at once -always a tricky endeavor - and as my beeper went off telling me I was preheated, I carefully placed my filled pie pan in the oven. While I was setting my timer I happened to glance over and noticed a glass measuring cup filled with karo syrup - the key ingredient in a pecan pie - nothing could be worse to leave out except for the pecans! Instead of panicking, I quickly removed my pie from the oven and carefully tipped the mixture back into my mixing bowl and whisked in the missing syrup. No harm, no foul - but it was a close one! The only clue to my almost disaster was a slightly darker crust on the side where I had to pour the mixture over. Whew! Just a little lesson in maybe not trying to do 10 things at once - yeah right.