Annie MacDonald - London, England
Pecan Pie is my favorite holiday dessert by far! I love it. You
just can't go wrong with all that buttery goo. This is the recipe I
use. It's very simple and always pleases.
Makes about 8 servings
Ingredients
1 Pastry for Single-Crust Pie
3 slightly beaten eggs
1 cup corn syrup
2/3 cup sugar
1/3 cup butter, melted
1 teaspoon vanilla
1 1/4 cups pecan halves
Instructions
1. Prepare and roll out pie crust. Line a 9-inch pie plate with the
pastry. Trim; crimp edges as desired.
2. For filling, combine eggs, corn syrup, sugar, butter, and vanilla.
Mix well with a spoon and stir in pecan halves.
3. Carefully pour the filling into the pie crust.
4. To prevent overbrowning, cover edge of the pie with foil. Bake in a
350 degree oven for 25 minutes. Remove foil. Bake for 20 to 25 minutes
more or till a knife inserted near the center comes out clean. Cool on
a wire rack. Refrigerate within 2 hours.
Nutritional facts
You don't want to know.
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