December 13, 2008

Pecan Pie

I love pecan pies. It's actually not that hard to make. Just make sure the pecans are roasted to avoid being chewy.

1 frozen pie crust (9 inch)
2 cups chopped pecans
1 cup white corn syrup
1 cup brown sugar
1/3 teaspoon salt
1/3 cup melted butter
1 teaspoon vanilla
1 teaspoon molasses (optional)
3 eggs

Roast pecans in the oven on 350°F for 5 minutes. Set aside and let cool.

Thaw pie crust. In a bowl, mix white corn syrup, brown sugar, salt, melted butter, vanilla and molasses until it turns into a smooth batter-like consistency. In a separate bowl, lightly beat eggs. Add eggs into the batter. Mix.

Pour mixture into pie crust. Sprinkle pecans on top. Place pie on top of a cookie sheet and bake on a 350°F oven.

After 30 minutes, take pie out and line the edges with foil to prevent it from burning.

Put pie back into the oven and bake for another 30 to 40 minutes. Insert a knife into the middle of the pie, if it comes out clean then it's ready. Let it cool on a wire rack. Slice and serve. YUM!

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