Cookies, Candy & Desserts |
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Pecan Pie - 2006
Recipe courtesy of Emma Wozny II
INGREDIENTS
PREPARATION
Preheat oven to 350. Prick pastry shell in several places with a fork and bake in preheated oven for 5 minutes. Remove and allow to cool.
In a large bowl, combine sugar, corn syrup, eggs, vanilla, salt, melted butter and pecans. Mix well, then pour into pie shell.
Bake in preheated oven for 45 minutes. Check after 30 minutes; if crust is getting too brown, cover edges with aluminum foil. When done, pie will be a little loose in center, but will set as it cools; do not overbake.
This was Emma's first pie she ever made... It was delicious! And now it's a Thanksgiving tradition!
Made with fresh pecans that Joan and Ron gathered at the B&B in Fredericksburg, Texas. Emma and Daddy shelled them all by hand... THAT was a lot of work!
- 1 9-inch pie shell
- ¾ cup sugar
- ¾ cup light corn syrup
- 3 eggs -- beaten
- 2 teaspoons vanilla
- 1 pinch salt
- 1 cup chopped pecans
- 3 tablespoons melted butter
PREPARATION
Preheat oven to 350. Prick pastry shell in several places with a fork and bake in preheated oven for 5 minutes. Remove and allow to cool.
In a large bowl, combine sugar, corn syrup, eggs, vanilla, salt, melted butter and pecans. Mix well, then pour into pie shell.
Bake in preheated oven for 45 minutes. Check after 30 minutes; if crust is getting too brown, cover edges with aluminum foil. When done, pie will be a little loose in center, but will set as it cools; do not overbake.
This was Emma's first pie she ever made... It was delicious! And now it's a Thanksgiving tradition!
Made with fresh pecans that Joan and Ron gathered at the B&B in Fredericksburg, Texas. Emma and Daddy shelled them all by hand... THAT was a lot of work!