SOUTHERN PECAN PIE

This recipe is from Guy's mom, from Food Network.

SOUTHERN PECAN PIE
SOUTHERN PECAN PIE

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Ingredients

  • 1

    sheet refrigerated piecrust (half a 15-ounce package)

  • 1

    cup light corn syrup

  • 1

    cup packed light brown sugar

  • 1/2

    teaspoon salt

  • 5-1/3

    tablespoons unsalted butter, melted

  • 1

    teaspoon vanilla

  • 3

    large eggs

  • 2

    cups toasted pecan halves

  • Freshly whipped cream

Directions

Preheat the oven to 375 degrees F. Unroll the piecrust and place in a 9-inch pie plate. Fold the overhang under and crimp the edge with a fork or your fingers. Bake the crust until light golden brown, about 10 minutes. Cool completely on a rack. Leave the oven on. Whisk the corn syrup, brown sugar, salt, butter and vanilla in a medium bowl. Lightly beat the eggs in a small bowl, then whisk into the corn syrup mixture. Finely chop 1/2 cup pecans and spread evenly over the piecrust. Roughly chop another 1/2 cup pecans and mix into the corn syrup mixture, then pour the filling into the crust. Arrange remaining 1 cup pecans on top in a decorative pattern. Bake the pie until a knife inserted into the center comes out clean, 40 to 50 minutes. Cool completely on a rack. Serve with whipped cream.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: