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Pecan Pie The Silver Palete Cookbook Rosso and Lukins Yield: 8 servings 4 eggs 1 cup dark brown sugar 3/4 cup light corn syrup 1/2 tsp. salt 1/4 cup melted sweet butter (1/2 stick) 1 tsp. vanilla 2 cups shelled pecans, chopped 9 inch unbaked piecrust 1/3 cup shelled pecan halves Preheat oven to 400o. Line a 9 inch pie pan with pastry. Beat eggs well in a large bowl. Add brown sugar, corn syrup, salt, melted butter and vanilla to the eggs, and mix thoroughly. Sprinkle chopped pecans in pastry-lined pan. Pour egg mixture over pecans. Arrange pecan halves around edge of filling next to crust for decoration. Set on the middle rack of the oven and bake for 10 minutes. Reduce heat to 325o and bake for 25 to 30 minutes longer, or until set. Remove from oven and let cool to room temperature before serving. |
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