Pecan Pie
(Submitted by Vickie Ross)
Ingredients
Directions
Preheat oven to 350 degrees. On a lightly floured work surface, roll out the dough into a 13-inch circle about 1/8 inch thick. Fold the dough in half. transfer to a 9-inch pie pan, and gently unfole dthe dough to fit into the pan. Using scissors or a shark knife, trim the excess dough to a 1-inch overhang. Fold the dough around the edge of the pan. Spread the pecans in the pie shell.
In a medium bowl, using an electric mixer at low speed, beat the sugar, corn syrup, eggs, melted butter, vanilla and salt until well combined. Pour into the pie shell.
Bake until a knife inserted in the center of the pie comes out clean, about 1-1/4 hours. Cool on a wire cake rack at least 1 hour before serving. Serve warm or at room temperature.
See Recipe for Basic Pie Crust.
Ingredients
- 1-1/2 cups (about 6 oiunces) whole pecans
- 1 cup sugar
- 1 cup light corn syrup
- 3 large eggs
- 2 tablspoons butter, melted
- 1 teaspoon vanilla extract
- 1/4 tsp salt
Directions
Preheat oven to 350 degrees. On a lightly floured work surface, roll out the dough into a 13-inch circle about 1/8 inch thick. Fold the dough in half. transfer to a 9-inch pie pan, and gently unfole dthe dough to fit into the pan. Using scissors or a shark knife, trim the excess dough to a 1-inch overhang. Fold the dough around the edge of the pan. Spread the pecans in the pie shell.
In a medium bowl, using an electric mixer at low speed, beat the sugar, corn syrup, eggs, melted butter, vanilla and salt until well combined. Pour into the pie shell.
Bake until a knife inserted in the center of the pie comes out clean, about 1-1/4 hours. Cool on a wire cake rack at least 1 hour before serving. Serve warm or at room temperature.
See Recipe for Basic Pie Crust.