Oh my, this pecan pie was outstanding! I am not too big on pecan pie, but my husband and my mother are. I mostly made it for my husband to accompany a very southern meal. He was in love with it! I too didn’t have dark corn syrup on hand so I used light corn syrup and also I used 1/4 of a cup less sugar than it calls for because personally I am not too into very sweet Pecan Pie and it turned out VERY delicious. Try it!
INGREDIENTS
1 pie crust, store-bought or homemade
1/2 cup sugar
1/4 cup brown sugar
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1 cup light corn syrup
3 eggs, beaten
4 tablespoons salted butter, melted
1 1/2 teaspoons vanilla extract
1 1/2 cups whole pecans
PREPARATION
Preheat oven to 350º, place your (rolled out) pie crust in a 9 or 10-inch pie pan.
Fold outer edges under and crimp accordingly, trimming off any excess crust.
In a large bowl, whisk together sugars (white and brown), salt and cinnamon, then beat in corn syrup, eggs, melted butter and vanilla extract until mixture is totally smooth and everything is incorporated.
Pour pecans into pie crust and spread into a roughly even layer.
Pour corn syrup mixture over nuts, gently pressing nuts into liquid so none of them are poking up out of the top layer.
Cover carefully with aluminum foil, then place pie dish in oven and bake for 30 minutes.
Remove foil and continue cooking for another 20-30 minutes, or until center is just set, but not too jiggly.
Remove pie from oven and let cool before serving.
Slice into wedges and serve plain or with vanilla ice cream. Enjoy!
From: allrecipes.com
