 |
Prep Time: 15 Minutes Cook Time: 55 Minutes |
Ready In: 70 Minutes Servings: 8 |
|
If using homemade crust, make a day ahead and freeze. Pour ingredients directly into frozen crust then bake. Ingredients:
1/3 cup butter |
1 cup light corn syrup |
1 cup sugar (can use 34 cup for a less sweet pie) |
3 large eggs, slightly beaten |
1/2 teaspoon lemon juice |
1 teaspoon vanilla |
1/8 teaspoon salt |
1 1/4 cups pecans, chopped |
1 (9 inch) deep dish pie shells (if using homemade freeze in advance) |
1/4 cup semi-sweet chocolate chips or 1/4 cup milk chocolate chips |
Directions:
1. Preheat oven to 425°F
2. Brown butter in saucepan over medium high heat until it is golden brown. Do not burn and let cool completely.
3. Combine light corn syrup, sugar, eggs, lemon juice, vanilla, salt and pecans in a small bowl. Blend in the browned butter completely. Pour pecan mixture into unbaked pie crust. Bake for 10 minutes, then lower oven temperature to 325°F and cook for 45 minutes or just until center of pie is barely set.
4. Optional drizzle: Place 1/4 cup semi-sweet or bittersweet chocolate chips in a small zippered plastic bag. Microwave on HIGH for 1 minute, 15 seconds or until melted. Snip off the tiniest corner of the bag. Squeeze chocolate out of the hole over the pie in a back and forth decorative design.
|
|