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Weird combination eh? Sunday was the day viewing the Blood Moon, aka Lunar Eclipse here in New York and I was preparing for a small dinner party at my apartment. The plan was to do a traditional creole dinner. Pecan pie seemed to be the fitting ending so I decided to go with it. But first comes first, we all had to run up to the roof to see the moon. We took the elevator up to the roof opened the door and found some neighbors also hanging around enjoying the scene. It was quite a lovely night but with some cloud cover. As the clouds parted among the New York skyline, we saw the red moon in all its’ glory. The shade was a light red tint instead of a deep red. However, it was a sight to see. It was my first lunar eclipse! The clouds crept over the moon again and the moment was gone. After a couple of glasses of white wine and good conversation, we all made our way back to the apartment and ended it w/ homemade pecan pie. Yum! Buttery, rich but not overpowering, it was a great way to end the night. After all we won’t see it again until 2033…. (the blood moon I mean!)

This recipe Is so simple, fast and utterly delicious. Here it is!

1 8″-in pie shell, baked

1/3 cup butter

3/4 cup brown sugar

3 eggs

1/2 cup light corn syrup

1 cup chopped pecans

1 tsp vanilla

1/4 tsp salt

Mix the butter and brown sugar until smooth.  Beat in the eggs one at a time.  Stir in the syrup, pecans, vanilla and salt.  Fill the pie shell with the mixture.  Bake in oven at 375 for 30 minutes.