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Decadent Pecan Pie Recipe

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This recipe for Decadent Pecan Pie is from The Community Impact Newspaper Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 Pillsbury refrigerated pie crust
2/3 c. sugar
1/3 c. butter, melted
1 c. corn syrup
1/2 tsp. salt
3 eggs
1 c. pecan halves or broken pecans
Directions:
Directions:
1. Heat oven to 375°F. With floured rolling pin, roll pastry into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; press with times of fork or flute if desired.
2. In another medium bowl, beat all filling ingredients except pecans with wire whisk or hand beater until well blended. Stir in pecans. Pour into pastry-lined pie plate.
3. Cover edge of pastry with 2- to 3-inch-wide strip of foil to prevent excessive browning. Bake 40 to 50 minutes or until center is set, removing foil for last 15 minutes of baking. Serve warm. Store in refrigerator.
Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
1.5 hours
Personal Notes:
Personal Notes:
If you use pecan halves and take the time to turn them right side up in the pie before you bake it, it makes for a prettier pie. Doesn't affect the flavor though, either way is delicious.

 

 

 

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