Pecan Pie Recipe
Tried it? Rate this Recipe:
|
Category: |
Category: |
|
Ingredients: |
Ingredients: 3 large eggs
1 cup granulated sugar
1 cup dark corn syrup
1 tbsp. butter, melted
1 tsp. vanilla extract or vanilla paste
1 cup whole pecans
1 refrigerated pie crust (or can make pie crust from scratch for a 9-in. pie)
|
|
Directions: |
Directions:Preheat oven to 350º.
Roll out the refrigerated crust to fit a 9-in. pie plate, and then place crust in plate.
Filling
Beat eggs slightly just until whites and yolks are mixed. Stir in sugar, then add corn syrup, melted butter, and vanilla and mix.
Arrange pecans in a pattern on the bottom of the pie shell and then pour in the egg/sugar mixture. They will float to the top during cooking.
Bake pie in the lower third of oven for 50-55 minutes, or until a knife inserted halfway between the center and the edge of the pie comes out clean. The filling will jiggle in the center, but will firm up as it cools. Serve warm or at room temperature, but refrigerate left-overs. |
|
Number Of
Servings: |
Number Of
Servings:8-10 |
Preparation
Time: |
Preparation
Time:Varies |
Personal
Notes: |
Personal
Notes: I gleaned this recipe from the Richmond Times Dispatch, December 18, 1986. I find that the prettiest pie is made if I pour the filling into the crust, and then individually place the pecans on the top of the filling. Also if you want to add a half cup (or more) of chocolate chips, I would spread them on the bottom of the crust before pouring the filling (they retain their shape after cooking).
|
|
This recipe for Pecan Pie is from