Monday, November 14, 2011

Pecan Pie

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.

2/3 cup sugar
1/3 cup butter or margarine, melted
1 cup corn syrup
1/2 teaspoon salt
1/2 teaspoon vanilla
3 eggs
1 cup pecan halves or broken pecans
1 deep dish Pastry Shell  (9")

  • 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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