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Pecan Pie (Beth Wiegard)
 

  • 9-inch piecrust, not deep-dish
  • 2 cups chopped pecans
  • 2 eggs
  • 3/8 cup light corn syrup
  • 1/2 cup dark brown sugar
  • 2 tbsp melted sweet butter
  • 1/2 tsp vanilla extract
  • 1/4 tsp salt
  • 1 tsp dark rum or bourbon, if desired

Preat oven to 400 (375 for dark or nonstick pans.) Pour chopped pecans into piecrust, distribute evenly. Beat eggs well in a large bowl, add other ingredients and mix thoroughly. Pour over pecans. Shake piecrust gently so that filling settles around nuts – small bubbles may appear as this happens. Set on middle rack of oven and bake for 5 minutes. Reduce heat to 325 (300 for dark or nonstick pans) and bake for 25 to 30 minutes, or until filling doesn’t jiggle when you move the pie pan. Let cool to room temperature before serving.

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