Aunt Diana’s Pecan Pie

November 21, 2005

Diana Dunnington 11/2005

Preheat oven and bake at 300 F, 60 Minutes Place pie on center rack in oven

Combine:

  • 1 C dark brown C & H sugar (Don’t substitute sugar brands on this one. All other brands are white sugar with caramel added and change the flavor and consistency of the product)
  • 1C White corn syrup (Karo)
  • ¼ tsp salt
  • 1 tsp real vanilla

Beat:

  • 3 whole eggs until very-very frothy

Stir: all above together. (set aside ½ cup of mixture as reserve)

Add: 1 ½ C pecans and stir (I use pecan pieces and don’t chop them up.)

Pour filling into a 9” raw single pie shell (You can purchase the shell in the frozen section of most grocery stores, or use a cook book for instructions)

Bake 60 min. Watch to make sure the top does not get to brown. I like to dress the top with a few ½ pecans to make it look extra special.

Cool, then refrigerate. Be sure to refrigerate left overs.

**I reserve a 1/2C of the egg mixture before adding the nuts and filling the pie shell. If I find I have room for any of the reserve mixture I add it before cooking. If there isn’t room, I dump it.

 

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