Pecan Pie


November 24, 2011 (Thanksgiving)



1 9-inch frozen pie shell. Preheat oven to 375F.
1 3/4 cups pecans, chopped. Spread pecans along the bottom of the pie shell.
2 eggs. Put in bowl.
1 cup light corn syrup. Mix in bowl.
1/4 cup brown sugar. Mix in bowl.
1 Tbsp molasses. Mix in bowl with 2 Tbsp melted butter (No picture available)
2 Tbsp flour. Mix in bowl.
1/4 teaspoon salt. Mix in bowl.
1 teaspoon baking soda. Mix in bowl.
1 teaspoon vanilla. Mix in bowl.
With everything mixed in bowl, pour over pecans in pie shell. (No need for an electric mixer, you can mix by hand.) The pecans will rise to the surface of the pie.
Bake at 375F for 40-45 minutes until the filling has set. About 20 minutes into the cooking you may want to use a pie crust protector, or tent the edges of the pie crust with aluminum foil to prevent the pie crust edges from burning.
Remove from oven, garnish the pie with the leftover pecans, and let cool completely.
Serves 8.

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