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August 2, 2011
Country Pecan Pie
Traditional Cakes & Pies
Prep time:
15 minutesBake time :
40-45 minutes“The best part of a dinner at Grandma’s house was enjoying a piece of her irresistible pecan pie.”
Ingredients
Serves 8
- Pie pastry for single 9-inch piecrust
- 1 1/4 cups dark corn syrup
- 4 large eggs
- 1/2 cup firmly packed light brown sugar
- 4 tablespoons butter, melted
- 2 teaspoons all-purpose flour
- 1 1/2 teaspoons vanilla extract
- 1 1/2 cups pecan halves
Directions
1
Combine corn syrup, eggs, brown sugar and melted butter in large bowl. Beat with electric mixer set at medium speed until well blended. Stir in flour and vanilla until well blended. Pour filling into unbaked pie shell.
2
Arrange pecans on top of filling. Place pastry leaves on top of pecans. Cover pastry leaves with foil partway through baking, if necessary, to prevent overbrowning.
3
Bake until center of filling is puffed and golden, about 40 to 45 minutes. Cool pie completely on a wire rack.
Variations(0)
Reviews(0)
Grandma's Secret Tip
Grandma's Secret Tip
Grandma said the secret to making great pecan pie was never using imitation vanilla flavoring because its artificial flavor had a harsh and bitter aftertaste. She always used pure vanilla extract instead.
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