I wasn’t a fan of Pecans until I tried Pecan Pie, and ever since that day, it’s been my holiday spurge and part of my new year’s resolution for hitting the gym. Surprisingly it doesn’t carry a lot of complicated ingredients and lucky for me it comes together rather quickly.
Ingredients:
2/3 cup sugar
1/3 cup butter or margarine, melted
1 cup corn syrup
1/2 teaspoon salt
1/2 teaspoon vanilla
1/2 teaspoon vanilla
3 eggs
1 cup pecan halves or broken pecans
1 deep dish Pastry Shell (9")
Directions:
- Heat oven 375
- Prepare pastry, if using store bought, make sure to defrost
- Beat sugar, margarine, corn syrup, salt, vanilla and eggs with hand beater in medium bowl
- Stir in pecans & pour into pastry lined plate
- Cover edge of pastry with 2- to 3-inch-wide strip of foil to prevent excessive browning
- Bake 40 to 50 minutes or until center is set, removing foil for last 15 minutes of baking
- Refrigerate at least 2 hours until chilled before serving
- Store in refrigerator
All the ingredients you'll need
Whisk the first 6 ingredients together, making sure there are no clumps from the sugar
Add the pecans
All the pecans will float to the top, this is normal :)
Pour into your pie shell
Before you put it in the oven, cover the edges with a tin foil ring, you can purchase reuseable pie rings
but if you dont have any available, aluminum foil will do just fine.
Bake for 30-40 minutes until middle puffs up,
test for doneness with a knife or toothpick, 2" below the crust
As the pie bakes, the middle will puff up, this is normal.
its easy as Pie!!
~Enjoy with whipped cream, ice cream or just a fork :)
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