Friday, 14 April 2017

Pecan Pie

This pie is a standard at our Thanksgiving  and Easter dinners. It is a perfect option for your guests who don't care pumpkin pie.
2 ½ cups coarsely chopped pecans ( roughly chop)
3 large eggs
1 cup dark corn syrup
1/2 cup packed dark brown sugar
1 ½ teaspoons pure vanilla extract
1/4 cup butter, melted and slightly cooled
1/2 teaspoon salt
1/2 teaspoon ground cinnamon

Prepare your favorite pie crust.

Filling: Spread pecans evenly inside pie crust. Set aside.

In a large bowl whisk the eggs, corn syrup, brown sugar, vanilla, melted butter, salt, and cinnamon together in a large bowl. Once completely combined and thick, pour evenly over pecans.

Bake the pie for 40-50 minutes, or until the top is lightly browned. After the first 20 minutes of bake time, You can also tent a piece of aluminum foil over the whole pie if it is browning too quickly. Remove finished pie from the oven and place on a wire rack to cool completely. The pie filling will settle as it cools.

Slice and serve pie warm or at room temperature. Top with whipped cream or vanilla ice cream.

Link to Recipe: Pecan Pie

Place pecans into the crust and pour combined ingredients over the pecans and bake.

Remove from oven an cool.  

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