Pecan pie is probably my favorite pie, and this recipe is wonderful! It's a recipe I had in my recipe box with no origin written on it that I modified, so I guess you could say it's original to me. I hope you enjoy it as much as I do. Please note that it is only soy-free if you make sure that all your ingredients are, and it is fish-free! :)
1/8 teaspoon salt
1 Cup white corn syrup
(such as Karo brand, NOT low calorie)
1 teaspoon vanilla
1/2 stick (1/4 Cup) salted, full-fat butter
1/2 Cup white sugar
1 1/2 to 2 Cups pecan halves
9-inch pie shell, prepared
(NOT baked, but in pan)
1. Preheat oven to 350oF.
2. In a medium bowl, beat eggs before adding salt, syrup, vanilla, butter, and sugar; mix well.
3. Stir pecans into mixture; mix until pecans are thoroughly coated.
4. Pour pecan mixture into prepared pie shell and bake for 40 minutes or until the center is set (not jiggly).
That's it! Best served cooled, but also delicious warm. Note, though, that if you serve it warm, it will not hold its shape when sliced.
This recipe was submitted to:
Thursday Obsessions on Glued To My Crafts
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