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Southern Pecan Pie

Western.Chefs's picture
Ingredients
  Pastry/Half 11-ounce package piecrust mix 1 (For 9-Inch 1-Crust Pie)
  Butter/Margarine 4 Tablespoon
  Dark corn syrup 1 Cup (16 tbs)
  Sugar 1⁄4 Cup (4 tbs)
  Vanilla extract 1 Teaspoon
  Eggs 3
  Canned pecan halves 3 Ounce (1 Can)
  Whipped cream 1 Cup (16 tbs) (For Garnishing)
Directions

1. Prepare pastry for 1-crust pie; use to line 9-inch pie plate and make high stand-up edge. Set aside.
2. Preheat oven to 350°F. In 2-quart saucepan over low heat, melt butter or margarine; remove saucepan from heat. With wire whisk, beat in corn syrup, sugar, vanilla, and eggs until blended.
3. Arrange pecans on bottom of piecrust; carefully pour egg mixture over pecans. Bake pie 1 hour or until knife inserted 1 inch from edge comes out clean. Cool pie on wire rack. Garnish with whipped cream.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Pie
Ingredient: 
Nut

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