Irresistable Pecan pie is so simple and easy to make, it’s tough to imagine how something so delicious can be made out of such plain ingredients.  I made the basic pie recipe and used one half of the dough for the pie.  The dough can be made in advance and refrigerated.  Just thaw to right about room temperature before rolling.

Roll the pastry dough, line your pie plate and chill while you make the filling.

Here are the ingredient's for the pecan pie.  I like to chop the pecans into smaller pieces, but that’s just a personal preference.  Using pecan halves would be fine too.  I used a food processor and pulsed just until the nuts were chopped into smaller pieces.

Melt the butter first for a few seconds in the microwave.

Then add everything else, except the pecans and mix thoroughly.

No special technique required, just mix very well.

Then add the pecans and again mix well.

This is now ready to be poured into the prepared pie shell.

Bake in a 350 F oven for 55 – 60 minutes or until set.

The pie will come out very flaky, in a good sense of the word, because flaky when it comes to pies is a good thing—and… how can I plainly describe that heavenly filling… just delicious!  And that, in my personal, subjective opinion, is just.

Well then, how to jazz this pecan pie up a bit?  I used the unused half of the pastry dough to make some cut-outs, and then baked them on a cookie sheet.

You can decorate the pie with hearts….

…or stars.…

…or stars and stripes….

…and even more stars and stripes!

And when it’s time to serve, you can either have the pie with the cut-outs…

…or just plain, by itself.

Make this for your friends and they’ll think you slaved in the kitchen all day.