Today is National Pecan Pie Day! I love this dessert because the French created pecan pie after settling in New Orleans and being introduced to the pecan by the Natives. Yum! Yum! Happy Tuesday! xoxo, Julie
Classic Pecan Pie
4 eggs
3/4 cup sugar
1/2 teaspoon salt
1 1/2 cups light corn syrup
1 tablespoon butter, melted
1 teaspoon vanilla
1 cup pecan halves
1 9-inch pie crust, unbaked
Preparation:
Preheat oven to 400° F. Prepare pie shell.
Beat the eggs lightly and add the sugar, salt, corn syrup, cooled butter, and vanilla; stir until mixed well. Spread the pecan halves on the bottom crust and cover with the filling. Place in the oven and immediately reduce the heat to 350° F. Bake for 40 to 45 minutes or until the mixture is firm in the center. Cool before serving.
4 eggs
3/4 cup sugar
1/2 teaspoon salt
1 1/2 cups light corn syrup
1 tablespoon butter, melted
1 teaspoon vanilla
1 cup pecan halves
1 9-inch pie crust, unbaked
Preparation:
Preheat oven to 400° F. Prepare pie shell.
Beat the eggs lightly and add the sugar, salt, corn syrup, cooled butter, and vanilla; stir until mixed well. Spread the pecan halves on the bottom crust and cover with the filling. Place in the oven and immediately reduce the heat to 350° F. Bake for 40 to 45 minutes or until the mixture is firm in the center. Cool before serving.