Pecan Nutcracker makes great Pie!

Valentine’s day at our place simply is not complete without homemade pecan pie for dessert.  What is even better than that?  Knowing those pecans were freshly cracked and shelled that day!  This seems like a lot of work especially when you have 9 people coming over, a casserole in the oven, a house to clean and a lot of other things to do.

I have found that the only way to get the job complete is the Duke Easy Pecan Nut Cracker.  It was even featured on the Martha Stewart Show!  Sometimes it is called the Reed Rocket Pecan Nut Cracker, but it is the same product.  I love my pecan nut cracker because it is easy to use, really affordable and effective.  I don't have to worry about my klutzy self squishing my fingers either. It is easily adjustable, but you can never completely close it.  The pecan is never crushed because you can adjust how much pressure you put on the lever.  This pecan cracker will eliminate your need for a nut pick, making the process of cracking pecans faster. You can use this nut cracker on most other nuts such as large English walnut or an almond.  It is made from a sturdy metal construction that comes already mounted to a hardwood board.  It is easy to assemble, just turn the handle clockwise until tight and it is ready for unlimited use.  It measures 16 inches in length including the handle so it can be easily stored away in a cabinet or drawer. 

I’ve included a homemade pecan pie recipe featuring freshly shelled pecans.  Happy Valentine’s Day to you and your family!

Ingredients:

1 (9 inch) pie shell, pre-baked 10-12 minutes

¾ cup white sugar

¾ cup light corn syrup

3 eggs, beaten

1 teaspoon vanilla extract

1 pinch salt

1 cup freshly chopped pecans

Pre-Baked Pie Crust:

Preheat oven to 350 degrees. With a fork, prick pastry piecrust shell in several places. Place foil over pie crust, allowing the pie crust edges to be exposed.  Fill the crust with dried beans or rice to keep the pie pastry flat while baking.  Bake for 10-12 minutes, remove and cool.

Preparation:

1.         Combine sugar, corn syrup, eggs, vanilla and salt in a large bowl

2.         Add pecans and coat nuts well

3.         Pour pecan pie filling into pie shell

4.         Bake 30 minutes, check to see if piecrust is getting too brown, if so cover edges with foil.  Bake another 15 minutes

5.         Do not over bake. Remove when pie filling is firm around edges, slightly soft but set in the center

6.         Serve warm with vanilla ice cream