Pecan pie is a great dessert for a dinner party because it can be made hours in advance and stored out of the way at room temperature. I use a glass covered cake plate (one of my favorite wedding presents) and keep the pie on the table during dinner to make sure everyone remembers to leave room for dessert.
Servings: 8 large or 12 small slices
Fresh
1 single Pie Crust, rolled for a 9-inch pie pan
1-1/2 cups pecans
2 Tbsp. butter
2 eggs
Pantry
1 cup light corn syrup
1/4 cup brown sugar
1 tsp. vanilla extract
2 Tbsp. all-purpose flour
1/2 tsp. salt
Prepare pecans
Preheat the oven to 375 degrees-F. Coarsely chop pecans leaving approximately 1/3 cup pecans whole, and set aside.
Prepare filling
Melt butter and set aside. Place eggs in medium mixing bowl and beat lightly. Add corn syrup, brown sugar, vanilla extract, and salt, and mix well.
Bake pie
Coat a 9-inch pie pan with cooking spray. Place rolled pie crust in the prepared pan, flute edges as desired. Add pecans to the pie and pour pie filling slowly over the pecans. Bake pie for 45 minutes. Remove to a cooling rack and let cool completely before cutting.
Serve
Serve pie with ice cream, if desired. Store in the refrigerator for up to 2 days.
Leave a Reply