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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Pecan Pie Recipe

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This recipe for Pecan Pie is from The Cook Family Cookbook , 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:  
2 1/2 Cups Pecan Halves
4 large eggs
1/4 cup granulated sugar
1/4 cup packed dark brown sugar
1 cup dark corn syrup
1/2 cup light corn syrup
2 TBLS unsalted butter, melted and cooled
1 TBLS Bourbon (optional)
1 tsp pure vanilla extract
1/4 tsp salt

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Frozen pie shell or make pastry pie shell.
Directions:
Directions:
350 º pre-heat oven.

Coarsely chop 1 1/4 cups; set aside. In a medium bowl, combine eggs, granulated sugar, and brown sugar. Whisk to combine. Add dark and light corn syrups, butter, bourbon, vanilla, and salt. Whisk until well combined. Add chopped pecans, and stir to combine. Pour into prepared crust.

Arrange remaining 1 1/4 cups pecan halves decoratively over top of pie.
Bake on a Silat-lined baking sheet until crust is golden, filling is firm, and a cake tester inserted in center of pie comes out clean.

50-55 minutes. Cool completely before slicing. Serve with whipped cream!!!
Number Of Servings:
Number Of Servings:
6-7
Personal Notes:
Personal Notes:
Mama, Louise Hobbs Cook, Panama City, FL --the Fair, Blue Ribbon!!

 

 

 

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