* Exported from MasterCook *
Traditional Pecan Pie
Recipe By : Keri C
Serving Size : 8
Preparation Time :0:00
Categories : Pies & Pastry
1 stick real butter, melted in measuring cup -- (try 1/2 stick ***)
1 cup light corn syrup
OR 1/2 cup each light and dark corn syrup
3 eggs
1 cup sugar
1/4 tsp salt
2 tsp vanilla
1 1/2 cups pecan pieces
1 unbaked deep dish pie shell
Melt butter in glass measuring cup, pour into medium bowl, and then use buttered cup to measure corn syrup. Add sugar and syrup to butter. Add eggs, vanilla, and salt. Fold in pecans, mix, and pour into pie shell. Bake 50 - 55 minutes at 325. Can also use packaged frozen 2-inch tart shells - fills one dozen generously, maybe 14 depending on the batch. When using tart shells, don't mix pecans into filling - just fill each shell about 1/4 to 1/3 full of pecans (it doesn't take many) and then spoon filling over the top of pecans in shells. Place on baking sheet before filling; bake at 350 for 30 minutes. These little pies freeze very well.
Variations:Black Jack Pecan Pie - add 2 Tbs of Jack Daniels (I prefer Gentleman Jack) to the filling mixture.Chocolate Pecan Pie - add 1/2 cup milk chocolate chips when adding the pecans.OR shoot the moon and add both the chocolate AND the whiskey. This ain't rocket science - it's pecan pie!
*** Although this recipe turns out fine for me with the whole stick (1/2 cup) of butter, you might try it for the first time with only two to three tablespoons and see if it's rich enough for you. I believe the melted butter content may be what is causing the occasional "runniness" problems for some folks, as mentioned in the posts below. -Keri
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Traditional Pecan Pie
Recipe By : Keri C
Serving Size : 8
Preparation Time :0:00
Categories : Pies & Pastry
1 stick real butter, melted in measuring cup -- (try 1/2 stick ***)
1 cup light corn syrup
OR 1/2 cup each light and dark corn syrup
3 eggs
1 cup sugar
1/4 tsp salt
2 tsp vanilla
1 1/2 cups pecan pieces
1 unbaked deep dish pie shell
Melt butter in glass measuring cup, pour into medium bowl, and then use buttered cup to measure corn syrup. Add sugar and syrup to butter. Add eggs, vanilla, and salt. Fold in pecans, mix, and pour into pie shell. Bake 50 - 55 minutes at 325. Can also use packaged frozen 2-inch tart shells - fills one dozen generously, maybe 14 depending on the batch. When using tart shells, don't mix pecans into filling - just fill each shell about 1/4 to 1/3 full of pecans (it doesn't take many) and then spoon filling over the top of pecans in shells. Place on baking sheet before filling; bake at 350 for 30 minutes. These little pies freeze very well.
Variations:Black Jack Pecan Pie - add 2 Tbs of Jack Daniels (I prefer Gentleman Jack) to the filling mixture.Chocolate Pecan Pie - add 1/2 cup milk chocolate chips when adding the pecans.OR shoot the moon and add both the chocolate AND the whiskey. This ain't rocket science - it's pecan pie!
*** Although this recipe turns out fine for me with the whole stick (1/2 cup) of butter, you might try it for the first time with only two to three tablespoons and see if it's rich enough for you. I believe the melted butter content may be what is causing the occasional "runniness" problems for some folks, as mentioned in the posts below. -Keri
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