Pecan Pie
| 1 cup |
- pure cane sugar |
1. Preheat oven to 325 degrees F.
2. In a saucepan, combine butter, sugar, and corn syrup; then cook over low heat, stirring constantly, until sugar is dissolved.
3. Cool; add eggs, vanilla, salt and mix well.
4. Place pie shell into pie dish.
5. Pour mixture into pie shell and top with pecans.
6. Bake in oven preheated to 325 degrees F for 50 to 55 minutes or until center is firm when the pie is gently shaken.
7. Let cool before cutting and serve with Cool Whip. |
| 1 tsp. |
- vanilla extract |
| 4 |
- beaten eggs |
| 1 cup |
- light corn syrup |
| 1/2 cup |
- melted butter |
| 1/4 tsp. |
- salt |
| 1 cup |
- pecan halves |
| 1 9“ |
- unbaked pie shell |
Texas Pecan Pie
| 1/2 cup |
- pure cane sugar |
1. Preheat oven to 400 degrees F.
2. In a saucepan, combine sugar, brown sugar, water, flour and salt and mix well over low heat.
3. Beat in eggs one at a time.
4. Add evaporated milk and mix well.
5. Remove from heat; stir in pecan halves and vanilla and pour mixture into unbaked 9“ pie shell.
6. Bake in oven preheated to 400 degrees F for 10 minutes.
7. Reduce heat to 350 degrees F and cook an additional 35 - 40 minutes or until filling is puffed in center and well browned.
8. Let pie cool before cutting. |
| 1 1/2 cups |
- firmly packed brown sugar |
| 1/4 cup |
- water |
| 2 Tbsp. |
- flour |
| 1/2 tsp. |
- salt |
| 2 |
- eggs |
| 1/2 cup |
- evaporated milk |
| 1 1/2 cups |
- pecan halves |
| 3/4 tsp. |
- vanilla extract |
| 1 9“ |
- unbaked pie shell |
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