Classic Pecan Pie Recipe

Ingredients
<br>- 1 (15 ounce) package refrigerated piecrusts
<br>- 1 cup sugar
<br>- 1 cup light corn syrup
<br>- 1/3 cup butter or margarine
<br>- 4 eggs, lightly beaten
<br>- 1 teaspoon vanilla extract
<br>- 1/4 teaspoon salt
<br>- 1 1/4 cups pecan halves
<br><p></p>Directions
<br>step 1: FIT 1 pie crust into a 9-inch pie plate according to package directions.  Trim pastry even with edge of pie plate. Cut remaining pie crust into leaf shapes using a small cookie or canape cutter. Attach leaves to rim of pastry using water, and press firmly to secure. Cover loosely, and freeze 30 minutes
<br>step 2: COOK sugar, corn syrup, and butter in a medium saucepan over low heat, stirring constantly, until sugar dissolves and butter melts; cool slightly. Stir in eggs, vanilla, and salt. Pour into crust. Arrange pecan halves in circles on top of pie.
<br>step 3: BAKE at 325 degrees for 50 to 55 minutes.
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Ingredients
- 1 (15 ounce) package refrigerated piecrusts
- 1 cup sugar
- 1 cup light corn syrup
- 1/3 cup butter or margarine
- 4 eggs, lightly beaten
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 1/4 cups pecan halves

Directions
step 1: FIT 1 pie crust into a 9-inch pie plate according to package directions. Trim pastry even with edge of pie plate. Cut remaining pie crust into leaf shapes using a small cookie or canape cutter. Attach leaves to rim of pastry using water, and press firmly to secure. Cover loosely, and freeze 30 minutes
step 2: COOK sugar, corn syrup, and butter in a medium saucepan over low heat, stirring constantly, until sugar dissolves and butter melts; cool slightly. Stir in eggs, vanilla, and salt. Pour into crust. Arrange pecan halves in circles on top of pie.
step 3: BAKE at 325 degrees for 50 to 55 minutes.

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