I do not like Pecan Pie, I never have. It's always been way to rich and sweet for my taste. I'm more of a Pumpkin Pie girl, (which reminds me, if anyone has a recipe that is good that is NOT off of the canned pumpkin label, I'd love to have it! E-mail it to the address at the top of the page and I'll post it. PLEASE?!), but this recipe is hands down the best recipe I've ever seen or tasted for Pecan Pie. I got it from Southern Living magazine and I get requests all year long for this pie!
Makes 1 (9-inch) pie
1/2 (15-oz) package refrigerated piecrusts (I just buy 9-inch deep dish frozen piecrusts because I hate making pie crust.)
4 large eggs
3/4 cup sugar
1 cup light corn syrup
1/2 cup butter or margarine, melted
1/4 cup firmly packed light brown sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
1 cup pecans, coarsely chopped
Unfold 1 piecrust, and roll to press out fold lines. Fit into a 9-inch pieplate according to package directions; fold edges under and crimp.
Whisk together eggs and next 6 ingredients in a saucepan over low heat until well blended. Pour into piecrust; sprinkle with pecans.
Bake at 350 degrees on lower rack 30 minutes* or until pie is set.
*Again, I'm at a higher altitude and I've had to double the baking time. Just keep sliding it around in the oven until it doesn't jiggle anymore but keep an eye on it! :)
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