Sunday, July 23, 2017

Pecan Pie

I have an allergy to nuts. So, I don't make pecan pies often. But, I do make them for the caterers where I work. Full size or, more often recently, into mini pecan 'tarts' (pictured).

1 (single layer) pie crust
1 C sugar
3 T brown sugar
½ tsp salt
1 C corn syrup
1/3 C butter, melted
1 tsp vanilla
3 eggs
1 C chopped pecans
Optional: additional whole pecans (halves) for topping

Preheat oven to 350˚. Press pie crust evenly into pie dish. Spread chopped pecans into bottom of pie crust.

In a large bowl, mix together everything except pecans. Pour mixture over chopped pecans. If desired, arrange whole pecan halves on top. Bake pie for approx 50 minutes*, until center is barely jiggly in the center.

* Ovens vary, cooking time may vary as well. Pie can be covered with foil for the first 30 minutes to prevent crust or tops of pecans from burning.

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