I made Pecan Pie for our Church Christmas party...it was delicious! Really good with a little melted caramel poured over the top!
- 1 cup Corn Syrup
- 3 eggs
- 1 cup sugar
- 2 tablespoons butter, melted
- 1 teaspoon Pure Vanilla
Extract
- 1-1/2 cups (6 ounces) pecans
- 1 (9-inch) unbaked or frozen** deep-dish pie
crust
- Preheat oven to
350°F.
- Mix corn syrup,
eggs, sugar, butter and vanilla using a spoon. Stir in pecans. Pour
filling into pie crust.
- Bake on center rack
of oven for 60 to 70 minutes (see tips for doneness, below). Cool for 2
hours on wire rack before serving.
- **To use prepared
frozen pie crust: Place cookie sheet in oven and preheat oven as directed.
Pour filling into frozen crust and bake on preheated cookie sheet.
- RECIPE TIPS: Pie is
done when center reaches 200°F. Tap center surface of pie lightly - it
should spring back when done. For easy clean up, spray pie pan with
cooking spray before placing pie crust in pan. If pie crust is
overbrowning, cover edges with foil.
- NUTRITION TIP: To
reduce calories, substitute Lite Corn Syrup for the Regular Corn Syrup.
- High Altitude
Adjustments: Reduce sugar to 2/3 cup and increase butter to 3 tablespoons.
Reduce oven temperature to 325°F.
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