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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Joyce's Pecan Pie Recipe

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This recipe for Joyce's Pecan Pie is from The Berner 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:  
3 eggs, slightly beaten
1 c. light-coloured corn syrup
2/3 c. sugar
1/3 c. butter, melted
1/2 tsp. salt
2 tsp/ vanilla extract
2 c. pecan halves
1 single-crust pastry recipe
Directions:
Directions:
1) Preheat oven to 375ºF.

2) Prepare and roll out pastry.

3) Line a 9-inch pie plate with the pastry.

4) Trim; crimp edge as desired.

5) For filling, in a mixing bowl combine eggs, corn syrup, sugar, butter, vanilla and salt. Mix well.

6) Stir in the pecan halves.

7) Place the pastry-lined pie plate on the oven rack. Carefully pour the filling into the pastry shell.

8) To prevent over browning, cover edge of the pie with foil or a pastry guard.

9) Bake for 25 minutes. Remove foil.

10) Bake for another 10 to 15 minutes more or until a knife inserted near the center comes out clean.

11) Cool on a wire rack.

12) Cover and refrigerate within 2 hours.
Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
Allergy free variation:
1) Replace eggs with duck eggs
2) Replace butter with butter substitute
3) Use a gluten free pastry recipe

 

 

 

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