Browned Pecan Pie - Makes Two
From ahnk 7 years agoIngredients
- 2 deep dish pie crust shopping list
- 1/2 cup butter (=1 stick=1/4pnd) shopping list
- 1.5 cup sugar shopping list
- 2 cup karo syrup (Lite, not dark) shopping list
- 1 tsp cornstarch shopping list
- 6 eggs shopping list
- 2 tsp vanilla shopping list
- 0.5 tsp salt shopping list
- 1 tsp lemon juice shopping list
- 4 C pecans shopping list
How to make it
- Thaw and position the pie crust in deep dish 9" pans. Fork the pie crust sides and bottom to prevent bubbling.
- Preheat oven to 425F/218C (Later will reduce to 325F/162C).
- Brown the butter until golden brown in sauce pan and set aside. Let cool until warm, but don't forget about it!
- Mix all other ingredients together in order listed.
- (Don't forget to) Add the browned butter.
- Pour mix into two pie shell pans.
- Place on a cookie sheet in case there is overflow, unless it is easier to clean the oven.
- Bake at 425F/218C for 10 minutes
- Lower to 325F/162C for 70 minutes. (That is what the recipe says, but mine are done in 40 minutes.)
- As noted above, watch them after about 35 minutes because of the rapid transition from "what a lovely brown" to "they seem to have darkened considerably".
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