Monday, November 22, 2010

Traditional Pecan Pie

I made this classic pecan pie two Thanksgivings ago and my husband, a huge pecan pie fan, loved it. I even loved it with my limited pecan pie experience. I believe I found it on This year, seeing as my husband's birthday falls on Thanksgiving, I am going to make it for him again. I like to serve it with a little fresh whipped cream.

1 (9 inch) Pie Shell, pre-baked 10-12 minutes
3/4 cup White Sugar
3/4 cup Light Corn Syrup
3 Eggs, beaten
1 teaspoon Vanilla Extract
1 pinch Salt
1 cup chopped Pecans

1. Combine sugar, corn syrup, eggs, vanilla and salt in a large bowl.
2. Add pecans and coat nuts well.
3. Pour pecan pie filling into pie shell.
4. Bake 45 minutes in 350 degree oven. After 30 minutes, check to see if piecrust is getting too brown, if so cover edges with foil.
5. Do not overbake. Remove when pie filling is firm around edges, slightly soft but set in center.

Cooking Tip: Pre-Baked Pie Crust
Preheat oven to 350 F. With a fork, prick pastry piecrust shell in several places. Place foil over pie crust, allowing pie crust edges to be exposed. Fill with dried beans or rice to keep pie pastry flat while baking. Bake 10-12 minutes, remove and cool.

No comments:

Post a Comment