Pecan Pie and An Anniversary

It has been one year since I started blogging and I just can't believe it! What seemed so much effort in the beginning is becoming second nature now.. presentation, photos and writing. It is definitely the fact that all of you read and respond that makes a difference to my day.

I started blogging to get over some personal issues which now thankfully are in the past. But in the journey, I am so glad to have made so many new friends, both fellow bloggers and readers who leave a comment. I also renewed some friendships from my college days which had got covered with dust over time as we all got busy in our lives.
So to thank you all, I present an easy celebratory dish.. The Pecan Pie. It is a foolproof dish (especially if you can buy frozen pie crust), filled with nuts stuck in a gooey caramel like base. It is decadent enough to make you crave for it long past the taste is gone. I first had it during Thanksgiving from my better half's office bakery and then had to try it. It is so easy to make that if you like nuts, you will love it as a dessert or as a mid day unhealthy snack.:)

The recipe I used to use came from the back of a corn syrup jar, but recently I found this recipe at Simply Recipes,(A great site for all kinds of recipes) which called for less sugar and turned out really good. So here is the recipe reproduced.
You will need:
2 eggs, slightly beaten
1 cup light corn syrup( substitute recipe here)
1/4 cup brown sugar
2 Tbsp molasses or maple syrup
2 Tbsp melted butter
2 Tbsp flour
1/4 teaspoon salt
1 teaspoon vanilla
1 1/4 cups pecans, coarsely chopped (substitute with walnuts)

1 9-inch pie shell, chilled for an hour if freshly made, defrosted for 10 minutes if frozen. (See pie crust recipes.)
1. Preheat oven to 375°F. Spread pecans along the bottom of the pie shell. Mix the remaining ingredients and pour over pecans. The pecans will rise to the surface of the pie.
2. Bake at 375°F for 45-50 minutes until the filling has set. About 20 minutes into the cooking you may want to use a pie crust protector, or tent the edges of the pie crust with aluminum foil to prevent the pie crust edges from burning.
3. Remove from oven and let cool completely.

Serves 8.Serve with ice cream or by itself.