Friday, November 14, 2014

Pecan Pie


The first pie is the classic Pecan Pie, made with dark cane sugar syrup, eggs, sugar, butter, vanilla and pecans. It is a translucent custard type of pie and is very sweet. The pecans float to the top of the filling so they get toasted along with the crust. It is Natasha's favorite thing to have for her birthday and a great addition to a Thanksgiving dessert array.


Pecan Pie
recipe originally from the Karo Syrup label
but this one is directly from my cookbook, Classic Comfort Food

3 eggs, beaten lightly
1 cup sugar
1 teaspoon vanilla
1 cup dark Karo corn syrup
2 tablespoons butter, melted
1½ cups pecans, shelled
one 9” unbaked pie shell

Preheat oven to 3500 F. Stir together the eggs, sugar, vanilla, corn syrup, and butter until well blended.


Stir in pecans.


Pour into unbaked pie shell.


Bake on a cookie sheet for 50 minutes or until a knife inserted into the center comes out clean. Do NOT overbake. Cool pie before serving.    

Very rich! To “gild the lily,” serve with whipped cream or vanilla ice cream.

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