1 cup corn syrup
1 cup dark brown sugar (firmly packed)
1/4 cup melted butter
3 eggs (beaten)
1 teaspoon vanilla
2 teaspoons flour
1.25 cups of pecans
Combine everything but the pecans and mix thoroughly. Place pecans in bottom of a 9 inch unbaked pie shell and pour mixture into pie shell. The pecans will float to the top and will get a good coating of the filling. Bake at 350 degrees for 45 minutes on the middle shelf. Makes 1 pie but recipe can easily be doubled for 2 pies.
Notes:
I'm lazy and use deep dish frozen pie crust straight out of the freezer. Homemade crust will work but I've had issues with the filling seeping through and gluing the crust to the pie plate with the home made crust. You can add a 1/4c of your favorite alcohol, semisweet chocolate chunks, or both for a different flavor. If you have any pie leftover, put a slice in a bowl straight from the fridge, microwave it for 20-30 seconds, top with ice cream and then drizzle that with chocolate syrup.
1 cup dark brown sugar (firmly packed)
1/4 cup melted butter
3 eggs (beaten)
1 teaspoon vanilla
2 teaspoons flour
1.25 cups of pecans
Combine everything but the pecans and mix thoroughly. Place pecans in bottom of a 9 inch unbaked pie shell and pour mixture into pie shell. The pecans will float to the top and will get a good coating of the filling. Bake at 350 degrees for 45 minutes on the middle shelf. Makes 1 pie but recipe can easily be doubled for 2 pies.
Notes:
I'm lazy and use deep dish frozen pie crust straight out of the freezer. Homemade crust will work but I've had issues with the filling seeping through and gluing the crust to the pie plate with the home made crust. You can add a 1/4c of your favorite alcohol, semisweet chocolate chunks, or both for a different flavor. If you have any pie leftover, put a slice in a bowl straight from the fridge, microwave it for 20-30 seconds, top with ice cream and then drizzle that with chocolate syrup.
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