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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 4 |
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From Southern Living, this is my favorite pecan pie. The difference comes from the butter, sugar and corn syrup being cooked together before other ingredients are added. I prefer the recipe as stated, but Southern Living says you may also add 3 tablespoons rum with the eggs for a Rum Pecan Pie. Praline liquer is even better. Note the recipe calls for pecan halves, not chopped pecans. It takes about two minutes to arrange the pecans in concentric circles on top of the filling, making a beautiful presentation that will impress your friends and family. I've also used 1 1/2 cups chopped pecans instead of pecan halves. Ingredients:
1/2 cup butter |
1 cup sugar |
1 cup light corn syrup |
4 eggs, beaten |
1 teaspoon vanilla |
1/4 teaspoon salt |
1 unbaked 9-inch pie shell |
1 -1 1/4 cup pecan halves |
Directions:
1. Combine butter, sugar and corn syrup in a saucepan; cook over low heat, stirring constantly, until sugar dissolves. Let cool slightly. Add eggs, vanilla and salt to mixture; mix well.
2. Pour filling into unbaked pastry shell and top with pecan halves.
3. Bake at 325 degrees for 50 to 55 minutes. Serve warm or cold.
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