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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 46 |
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This recipe never fails to please. It is a basic pecan pie recipe but includes four eggs instead of three, which makes it extra custardy. Roasting the pecans is optional but worth it. Make sure you put foil around the edge of the pie pan for the first 30 minutes of cooking to prevent burning. Ingredients:
4 eggs |
1 cup dark corn syrup |
1 cup sugar |
1 tablespoon butter, melted |
1/4 teaspoon salt |
1 tablespoon vanilla extract |
1 1/2 cups pecan halves |
1 unbaked pie shell |
Directions:
1. Roast pecans on cookie sheet, 10 minutes at 350, let cool while you prepare filling.
2. Preheat oven to 375.
3. Lightly beat eggs with fork or whisk.
4. Combine eggs and corn syrup, mix.
5. Add sugar, mix.
6. Stir in salt and vanilla.
7. Let stand 5 minutes.
8. Spread pecans in unbaked pie shell.
9. Stir melted butter into filling mixture and pour over pecans.
10. Bake 45-60 minutes until firm.
11. Serve with whipped cream.
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