Cheryl's Favorite Pecan Pie
I love pecan pie! I love it even more with a generous helping of vanilla ice cream. There's not many things better than pecan pie, especially when gathered around the table at Thanksgiving time with family and friends. OK, enough elaborating about the wonders of pecan pie.
Here is a recipe you're sure to love:
- 3 eggs
- 1/2 tsp. salt
- 1 c. light corn syrup
- 2/3 c. sugar
- 1/3 c. butter, melted
- 1/2 tsp. lemon
- 1 tsp. vanilla
- 1 heaping c. pecans, chopped
- 1 unbaked pastry shell
Heat oven to 375*. Beat eggs, sugar and salt. Add syrup and melted butter. Just beat until blended. Pour over pecans in pastry shell. Bake 45 minutes. Or you may bake the pie for 1 hour at 300*. Pie will jiggle a tiny bit but will set up as it cools. Makes one 9 inch pie.
BRAVE ENOUGH TO TRY YOUR OWN PIE CRUST?
- 2 c. flour
- 1 c. butter-flavored Crisco shortening
- 1 tsp. salt
- 1/4 c. plus 2 tbsp. ice water
Mix flour, shortening and salt until crumbly. Add water. Mix well. Refrigerate for several hours for easier handling. Roll out on a floured surface for pie. This will make 3 single crust or 1 single and a double pie crust.