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Thursday, July 9, 2009

Southern Pecan Pie

1/2 - cup sugar
1/4 - up butter (softened)
1 - cup corn syrup
(or replace with moonshine or cane syrup)
1/4 - tsp salt
1 1/2 - tsp vanilla
3 - eggs
1 to 1 1/2 - cups pecans
1 - 9- inch deep dish pie shell (unbaked)

Preheat oven to 350 degrees. Cream (mix) the sugar and butter well in a medium sized mixing bowl. Add syrup, salt, and vanilla. Mix again. Add eggs one at a time and mix after each. Stir in pecans. Pour mixture into unbaked pie crust. Bake in preheated oven until top is brown and pie set (about 45 minutes). If the crust begins to brown to quickly cover just the crust with foil and continue baking. Test pie by inserting a toothpick into the center of pie. It should come out almost dry.

*Tip Be sure to mix ingredients well. Otherwise the pie may not set up. You can use chopped pecans or whole. Store in the refrigerator. May be reheated in microwave before serving (about 15 sec)

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