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Dark "Virginia Hostess style" Pecan Pie Recipe

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This recipe for Dark "Virginia Hostess style" Pecan Pie is from Recipes Through The Generations, 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:  
3 eggs, at room temperature
1 c. dark corn syrup
1/2 c. sugar (or 1/4 cup Splenda)
2 tbsp. butter, melted
1 tsp. vanilla extract
1/8 teaspoon salt
1 c. pecan halves, chopped
1 unbaked 9-inch deep dish pie pastry
1/2 c. pecan halves, no imperfections, for decoration
Directions:
Directions:
Preheat oven to 350 º
Sort through pecan halves and fill 1/2 c. with perfect pecan halves, and reserve until ready to put pie in oven. Chop 1 c. of pecan halves or pecan pieces in food processor on pulse setting, and set aside.
In a medium bowl, lightly beat eggs. Stir in the corn syrup, sugar, butter, vanilla and salt.
Add the chopped pecans to the chess pie mixture and mix well. Pour chess pie mixture into unbaked pie shell. Top filling with perfect pecan halves. Cover pie edges loosely with foil.
Bake at 350 degrees for 20 minutes.
Remove foil. Bake 20 minutes or longer or until a knife inserted near the center comes out clean. (That took me an additional 10 minutes.).
Cool on a wire rack.
Store in the refrigerator.
Number Of Servings:
Number Of Servings:
8 (one 9-inch pie)
Preparation Time:
Preparation Time:
50 min. + 10 min. prep time

 

 

 

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