Monday, November 19, 2007

Pecan Pie

I am certain this is a standard recipe but here you go.
Preheat oven to 350
Bake 55-60 minutes
3 eggs
1 cup evaporated cane juice (or regular sugar)
1 cup light corn syrup
3 TBS melted unsalted butter
2 tsp vanilla extract
1 1/2 cups pecan halves
1 unbaked 9 inch pie crust
Stir eggs, cane juice, corn syrup, butter and vanilla in a large bowl. Mix in pecans. Pour into a pie crust. (I used a roll out refrigerated pie crust). Bake for 55-60 minutes. I did put a pie shield on my crust after about 20 minutes so it wouldn't over brown.
Pie is done when center reaches 200 F- I use my digital meat thermometer. I also lightly tap the center and make sure it "springs" back.
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1 comment:

  1. You asked before about storing pies. I will gladly store my belly!


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