I brought my award-winning pecan pie to the work holiday potluck today. Wow! It still got rave reviews and was all gone by 2 PM. There were lots of other desserts still lingering, but mine was gone! And I had lots of people come up and ask if I made it so they could say how good it was. I'll share it. I don't mind. I use a really big pie dish for this. I think it's 9 inches in diameter, so I have to increase the filling by 1.5 of what my original recipe called for. I'll give the recipe for both amounts, so you could see what it might be for a regular pie pan size
Pecan Pie Recipe - a la Heather
4 eggs, beaten
1 1/2 cups dark Karo syrup (this is corn syrup and can be found next to pancake syrup)
3/4 cup white sugar
3/4 cup dark brown sugar
3 Tablespoons melted butter
1 1/2 teaspoons vanilla
1 1/2 tablespoons lemon juice (this makes it not taste so sweet - you cannot leave this out)
3 cups chopped pecans (I buy whole and chop myself not too small)
Pillsbury pie crust
cooking spray
Use a metal whip to mix the eggs, Karo syrup, sugars, melted butter, vanilla and lemon juice. Mix in the chopped pecans with a wooden spoon. Spray the bottom and sides of the pie plate with the cooking spray to keep the pie crust from sticking too much and place the pie crust in place, trim the sides and fill with the filling. Bake in a 350 degree F oven for 60 minutes. I also like to put a shield on the pie edges for the first 55 minutes and then take it off, to keep the edges of the crust from burning. When you check on the pie after 60 minutes, if it still jiggles in the middle too much, keep it in for another 5 minutes. Sometimes I might end up doing that one more time for a total cook time of 70 minutes, but the pie pan is huge. Nothing is worse than a not fully cooked pecan pie.
Here's the proportions for a normal size pie:
3 eggs
1 cup dark Karo syrup
1/2 cup white sugar
1/2 cup dark brown sugar
2 Tablespoons melted butter
1 teaspoon vanilla
1 Tablespoon lemon juice
2 to 2 1/2 cups chopped pecans
And then you probably only need to bake about 50-60 minutes.
Enjoy!
Pecan Pie Recipe - a la Heather
4 eggs, beaten
1 1/2 cups dark Karo syrup (this is corn syrup and can be found next to pancake syrup)
3/4 cup white sugar
3/4 cup dark brown sugar
3 Tablespoons melted butter
1 1/2 teaspoons vanilla
1 1/2 tablespoons lemon juice (this makes it not taste so sweet - you cannot leave this out)
3 cups chopped pecans (I buy whole and chop myself not too small)
Pillsbury pie crust
cooking spray
Use a metal whip to mix the eggs, Karo syrup, sugars, melted butter, vanilla and lemon juice. Mix in the chopped pecans with a wooden spoon. Spray the bottom and sides of the pie plate with the cooking spray to keep the pie crust from sticking too much and place the pie crust in place, trim the sides and fill with the filling. Bake in a 350 degree F oven for 60 minutes. I also like to put a shield on the pie edges for the first 55 minutes and then take it off, to keep the edges of the crust from burning. When you check on the pie after 60 minutes, if it still jiggles in the middle too much, keep it in for another 5 minutes. Sometimes I might end up doing that one more time for a total cook time of 70 minutes, but the pie pan is huge. Nothing is worse than a not fully cooked pecan pie.
Here's the proportions for a normal size pie:
3 eggs
1 cup dark Karo syrup
1/2 cup white sugar
1/2 cup dark brown sugar
2 Tablespoons melted butter
1 teaspoon vanilla
1 Tablespoon lemon juice
2 to 2 1/2 cups chopped pecans
And then you probably only need to bake about 50-60 minutes.
Enjoy!
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