The three hour, thirty-five minute pie

You all need a laugh before you tie on the GF Feed Bag...

Tonight I got started with our TDay preps, brining the turkey breast, thawing some homemade dressing, baking some jalapeno corn bread, making ambrosia...

I decided after dinner I would go ahead and bake my Randy's requested pecan pie. I dutifully took it out of the oven at 35 minutes and it was still a little wobbly, so at around 7 p.m. I put it back into the 325 (convection) degree oven. I was talking to my sis Janet on the phone, and I mentioned I'd just put it back in and let the residual heat firm it up a little bit more.

But while I had turned off the time, I had promptly forgotten to turn off the oven. And then we all left for Target.

When we got back at around 9:15, the house smelled wonderful, like pralines. The pie. OMG the pie.

Still in the oven. A toasty brown. Like caramel pecans. The GF crust from Whole Foods had shrunk, but it was beautifully browned.

Not burned though. The filling was almost evaporated, but it was NOT burned.

I'm afraid it might be a little crunchy, and I might end up making another one.

But chalk it up - another adventure in baking, courtesy the GF Paula Deen...

Much Love, and Happy Thanksgiving!
Ging

**Pecan Pie
Three eggs
1 cup corn syrup
1/2 cup dark brown sugar
2 T. melted butter
1 t. vanilla
1 cup pecans
1/4 t. salt

MIX all ingredients and pour into prepared crust. Bake at 400 degrees for 10 minutes, then reduce and bake for 35 minutes (not three hours and five minutes)until the middle is set.