I finished preparing the pie today. It’s sitting on my stove top, tempting me to try a slice. I didn’t think about this painful test of will when I cooked up the plan to make the pie a day in advance 
Here’s how I did it:
I toasted my pecans in the oven for 8 minutes. The recipes I looked at were divided as to whether one should toast the pecans in advance. I decided to go for it since I had some extra pecans that I wanted to enjoy on their own.
I retrieved the pie dough I made yesterday from the refrigerator and rolled, trimmed, and placed it in the pie tin. This was the step in the process that I thought would defeat me, but it turned out okay. It’s really helpful to keep the dough as cold as possible to avoid tears. Then I proceeded to crimp the edge of the pie crust (something I’ve wanted to do since I was a little girl).
For the pie filling, I used Pioneer Woman’s recipe (available here). The filling was really easy to prepare, but I’m a little worried my pie filling won’t be the proper amber color because I used light corn syrup instead of dark corn syrup. Speaking of corn syrup, I never really knew what pecan pie was made of (with the exception of pecans, of course) and it turns out that it’s just a bunch of sugar and egg.
Here’s how it looked before going into the oven . . .
And after . . .
Taste test scheduled for tomorrow.
Read the full article: Pecan Pie