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Categories:
pastry eggs light corn syrup vanilla light brown sugar sugar unsalted butter salt pecan halves heavy cream
Viewed: 55 - Published at: 8 years agoIngredients
- Pastry for a 9-inch pie shell
- 3 large eggs
- 1 cup light corn syrup
- 1 teaspoon vanilla extract
- 13 cup packed light-brown sugar
- 13 cup granulated sugar
- 2 1/2 tablespoons unsalted butter, melted and cooled
- Pinch of salt
- 2 cups pecan halves
- 1 cup heavy cream, chilled (optional)
Method
- Line a pie pan with the pastry and crimp the edges.
- Refrigerate the pastry shell while preparing the filling.
- Preheat oven to 350 degrees.
- In a large bowl beat the eggs until blended but not frothy.
- Stir in the corn syrup and the vanilla.
- Mix the brown and granulated sugars together in a small bowl, making sure there are no lumps.
- Stir the sugars, the melted butter and the salt into the egg mixture.
- Spread the pecans over the bottom of the pastry shell.
- Pour the filling mixture over the pecans.
- Bake the pie 55 to 60 minutes, until the filling is slightly puffed and a knife inserted in the filling off-center, about 2 1/2 inches from the edge, comes out clean.
- Allow the pie to cool to room temperature.
- If desired, whip the cream and serve it on the side.
