I'm back!. After a long time off the air I come back with this delicious recipe: Pecan Pie. It's easy, and even my mom who doesn't like pecan pie too much really liked this one. I know it's not light, but what can be wrong with a little indulgence once in a while?
- 1 stick of butter (I told you it was not light ;-)
- 3/4 cup brown sugar, lightly packed
- 1/4 cup sugar
- 1 cup Karo light corn syrup
- 3 eggs
- 2 generous cups pecan halves
- 1 pre-made pie crust (found in the refrigerator of most supermarkets), you can also make your own and use it. I will make this recipe soon.
Preheat oven to 350°. Arrange the pre-made pie crust in the pie pan and keep in the refrigerator until ready to use. In a medium sauce pan melt the butter (do not brown)and add the sugars and corn syrup until dissolved, stirring constantly. In a bowl beat the eggs, add a little of the butter-sugar mixture stirring constantly (this will temper the eggs and avoid having very sweet scrambled eggs!) and finish adding the butter mixture until all is mixed in. Add the pecan halves and pour into the pie crust. Bake in the oven for 1 hour or until firm when shaken. Allow to cool and enjoy!
Note: last time I tried this recipe, I blind baked the pie crust first and the result was better. To do this simply cover the uncooked pie crust with aluminum foil and add dried beans over the foil. Cook the crust for 25 minutes, remove the beans and foil and then proceed as usual, lowering the total baking time with the filling to 45-50 minutes instead of 1 hour.