Old fashion pecan pie made the Southern way.
|1&1/2 cups||Dark Corn Syrup|
|1&1/2 cups||Pecan Halves|
|1||Perfect Pie Crust - No Top|
Preheat oven to 425°. Melt the Butter and set aside. Mix the Sugar, Flour and Salt together in a measuring cup and set aside.
Beat the Eggs in a 2 quart or larger bowl. Blend in the melted butter, the sugar, flour, salt mixture, the Vanilla and the Dark Corn Syrup.
Prepare the Perfect Pie Crust - No Top. Sprinkle the Pecan Halves evenly over the bottom of the unbaked 9 inch pie shell. Gently pour the syrup mixture over the pecans.
Bake for 10 minutes at 425°, then reduce the heat to 325 degrees and bake 40 minutes longer.
Cool and serve with whipped cream or ice cream.
Butter Pecan Pie - A combination of Gooey Butter Cake and Pecan Pie.
Source: Etta & Frances Walker, friends from Texas Southern University, Houston
Yield: 1 9" pie
Nutrition Facts per Serving:
31g Fat (44.1% calories from fat)
2g Dietary Fiber
Exchanges per Serving:
1 1/2 Grain(Starch)
1/2 Lean Meat
0 Non-Fat Milk
4 Other Carbohydrates.
Copyright 2006-2023 by Keith Langeneckert. All rights reserved.