Very sweet and absolutely delicious, pecan pies has been a New Orleans favorite from the earliest days of pecan growing in Louisiana. The combination of sugar and thick corn syrup gives the filling its soft, candylike texture.
1/2 cup sugar
1 stick salt butter
3 large eggs
2 1/2 cups pecan meats
1/8 teaspoon salt
1 teaspoon vanilla extract
1 cup dark corn syrup
1 unbaked 9 inch pie shell
In a large mixing bowl cream the sugar and butter together. Add the eggs one at a time, beating thoroughly after each addition. Add 1 1/2 cup pecans, salt, vanilla, and corn syrup and mix lightly but thoroughly then pour into the pie shell. Place the remaining pecans in circular formation covering the mixture with solid pecans. (check out picture above). Bake in a preheated 450 degrees oven for 10 minutes. Reduce the oven temperature to 350 degrees and continue baking for 30 minutes more, or until a knife inserted in the center of the pie filling comes out clean. Set the pie on a cake rack to cool and serve at room temperature.
Note: If you refrigerate the pie for later use, take it out of the refrigerator about 30 minutes before serving.
Note: I’ve made this pie many times and the center is never dry when tested with a knife when taken out of oven. After it cools it tends to congeal and become solid. Leaving it too long in the oven may burn the pecans and that will ruin the flavor.
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