Southern Pecan Pie
There is something magical about a pecan pie. It seems to be the perfectly balanced dessert. Gooey & crunchy; sweet & salty; simple & complex – it is one of those dishes I can’t ever turn down.
This super easy recipe uses pre-made pie crust and will have them clamouring for more. Give it a try!
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Southern Pecan Pie
Adapted from Guy Fieri for Food Network Magazine
Serves: 8
Ingredients:
1 sheet refrigerated piecrust (half a 15-ounce package)
1 cup light corn syrup
1 cup packed light brown sugar
1/2 teaspoon salt
5 1/3 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
3 large eggs
2 cups toasted pecan halves
Freshly whipped cream, for serving
Preparation:
- Preheat the oven to 375 degrees F. Unroll the piecrust and place in a 9-inch pie plate. Fold the overhang under and crimp the edge with a fork or your fingers.
- Whisk the corn syrup, brown sugar, salt, butter and vanilla in a medium bowl. Lightly beat the eggs in a small bowl, then whisk into the corn syrup mixture.
- Finely chop 1/2 cup pecans and spread evenly over the piecrust. Roughly chop another 1/2 cup pecans and mix into the corn syrup mixture, then pour the filling into the crust. Arrange the remaining 1 cup pecans on top in a decorative pattern.
- Bake the pie until a knife inserted into the center comes out clean, about 50 minutes. Cool completely on a rack. Serve with whipped cream.
Filed under: Recipe on December 23rd, 2010
