Pecan Pie (The 4 Egg Version) |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 6 |
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This pecan pie was pulled from a Southern magazine and I have kept it for years. I think it's the best and the extra eggs helps it from being too runny. Ingredients:
1 refrigerated pie crust |
4 large eggs |
3/4 cup sugar |
1 cup light corn syrup (i use 1/2 light, 1/2 dark) |
1/2 cup butter |
1/4 cup packed light brown sugar |
1 teaspoon vanilla extract (real stuff) |
1/4 teaspoon salt |
1 cup pecans |
Directions:
1. Preheat oven to 350 degrees.
2. Unfold pie crust and press into 9 inch pie plate.
3. Whisk together eggs and next 6 ingredients in a saucepan over low heat until well blended. Pour into pie crust. Sprinkle with pecans.
4. Bake at 350 on lower rack for 35 minutes or until pie is set.
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