Hey, welcome to kidscookdinner.com.  My sister and I started this website in 2015.  We post about dinners we’ve cooked (or eaten) and also try to encourage kids to cook and be aware of the extent of hunger worldwide and how we can help.  We support an international charity called Action Against Hunger (to learn more about that organization and what we’ve donated to them, scroll down a few posts).  To learn about what we’re cooking now… stay right here.

THE PECAN PIE

So at the last minute, I (Max) told mom I’d like a pecan pie (in addition to pumpkin pie) for Thanksgiving, unfortunately, that meant I told her at noon on Thanksgiving Day that I would like a pecan pie.  She was fine with the idea, but we didn’t have all the ingredients, mainly Karo corn syrup.  Dad and I drove around to see if we could find the Karo corn syrup but none was to be found.  Accordingly, the following weekend, my mom and I dedicated ourselves to baking the perfect pecan pie.

Ingredients are straightforward: Pie crust, pecans, brown sugar, eggs, Karo syrup, vanilla, and salt.

Mom volunteered to make the pie crust (you can definitely buy a premade pie crust, but if your mom volunteers to make you one, that’s definitely better, plus if there’s extra pastry you can make other stuff with it.)

Ideally, the pie crust should be cooked for about 10 minutes at high heat, but if you are in a hurry you probably don’t need to bake it. If you do bake it, make sure you let it cool before you add the filling.

THE FILLING:

For the filling, I combined 1 cup of Karo Corn Syrup, 3 eggs, 1/2 cup brown sugar, 2 tablespoons of butter (melted), 1 teaspoon of vanilla, and 1 and 1/2 cups pecans.

(I included the shot where I added the syrup because of the interesting separation of syrup vs. eggs.) The next step was to combine the brown sugar and the pecans.

Then, we had to add the pecan mix to the par-baked pie crust. (Thanks Mom)

Final step was to cook the pie (and eat, of course).

Really, really delicious. Next Thanksgiving, I will be sure to request Pecan Pie a bit earlier (also, to be honest, better to chop up the pecans a bit). Whole pecans look pretty but are hard to cut with a fork.  Also, since mom made the pie pastry and a bit extra pastry,  I was able to make cinnamon pastries ( where you roll out extra pie dough, sprinkle it with butter and cinnamon sugar and bake…mini cinnamon rolls but even more delicious.  Especially with a bit of milk and a quick check of my phone.