Thursday, December 26, 2013

Deep Dish Pecan Pie


  • 1 whole unbaked pie crust "deep dish"
  • 2 cups white sugar
  • 6 TB brown sugar
  • 1 tsp salt
  • 2 cups corn syrup
  • 1 1/2 tsp vanilla
  • 2/3 cup melted salted butter
  • 6 eggs
  • 2 cups (heaping) chopped pecans

Preparation Instructions

Mix sugar, brown sugar, salt, corn syrup, butter, eggs, and vanilla together in a bowl.
Pour chopped pecans in the bottom of the unbaked pie shell.
Pour syrup mixture over the top. Cover top and crust lightly/gently with foil. Bake pie at 350ยบ for 50 minutes. Remove foil, then continue baking for 20 minutes, being careful not to burn the crust or pecans.
NOTE: PIE SHOULD NOT BE OVERLY JIGGLY WHEN YOU REMOVE IT FROM THE OVEN. If it shakes a lot, cover with foil and bake for an additional 20 minute or until set. Required baking time seems to vary widely with this recipe.
Allow to cool for several hours or overnight. Serve in thin slivers.

**This recipe is from The Pioneer Woman. However, since I wanted a deep dish pie, I doubled her recipe (I posted it to keep it with my recipes because it's the BEST!)** 

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