Photo: Pecan Pie Recipe
Ingredients
- Apple Pie1 prepared -inch pie shell, uncooked
- 1 3/4 cups pecan pieces
- 4 eggs, beaten
- 1/2 cup sugar
- 1/2 cup light brown sugar
- 1/4 cup Steen's 100 percent Pure Cane Syrup
- 1/4 cup light corn syrup
- 1/2 teaspoon vanilla extract
- Pinch of salt
- 1/2 stick butter, softened
- 1 tablespoon flour
- 2 scoops Vanilla Bean Ice Cream
- 1 cup chocolate sauce in squeeze bottle
- Whipped cream in pastry bag
- Fresh mint sprigs
- Powdered sugar in shaker
Directions
Preheat the oven to 375 degrees F. Spread the pecans evenly on the bottom of the pie shell. In a mixing bowl, whisk the eggs, sugar, brown sugar, cane syrup, vanilla, salt, butter, and flour, together. Mix well. Pour the mixture over the pecans. Bake for about 1 hour, or until the filling sets. Remove the pie from the oven and allow to cool for 10 minutes before slicing. Place a piece of the pie in the center of the plate. Garnish with ice cream, chocolate sauce, whipped cream, mint sprigs, and powdered sugar.
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By ywluvstocook
Decatur, Georgia
on January 17, 2012
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AWESOME!!!!!
By dbratton
on April 30, 2011
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This is my favorite recipe for pecan pie after I made a few important changes. First, do NOT bake at 375 for an hour unless you want to burn it! Bake at 350 for 40-45 minutes. When it just has a little wiggle in the middle it is done. If you bake it until the top cracks you have overdone it. Second, I dock then parbake my pie crust for 10 minutes. And use a deep dish pie pan. Always cover the edges of the pie with foil to prevent it from over-cooking. I also vary the amounts of Steens and Karo. The last time I made this I used 3/8C Karo and 1/8C Steens. I think I am going to stick with those proportions.
By graynic
St. Louis, MO
on December 19, 2010
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I had a craving for pecan pie. I went to the pantry to discover I only had 1/2 cup of corn syrup and my recipe called for more. I found this recipe and am glad I did! I substituted the cane syrup for corn syrup. This pie turned out very good. Not too sweet. The main thing is that it did not take an hour. More like 40 to 45 minutes. I believe if I would have left it in for an hour it would have been burnt. I used a pie ring to cover the crust for the full cooking time and it was plenty brown. Be sure if you make this to check it early! I will make this again, next time I might even add a little extra corn syrup, maybe about a 1/4 cup for a little extra gooeyness. And maybe about 1/4 cup less pecans. Then I think it would be perfect for my taste, but very good as it is. One last tip is when I make pecan pie I always lightly flour the pie plate (I use glass or add a little flour to the bottom of the crust to keep the crust from sticking, this one did not stick at all
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