Oh yummy, I'm enjoying some leftover pecan pie with my vanilla cinnamon tea today.
I love getting out my old Target dishes that my late beloved hubby and I searched many stores for years, upon years ago. I never get tired of these dishes, and they were made in Italy, and are labeled Furio, on the bottom
Pecan pie is my favorite and my youngest son and DIL came over the day before Thanksgiving with pecans from their trees. While the baby napped, it took the three of us over an hour to crack 2 heaping cups of pecans. I have to tell you that it so warmed this Mom's HEART that my son wanted to make pies with me.
9" unbaked pie crust
1 cup light corn syrup
1 cup firmly packed brown sugar
3 eggs, slightly beaten
1/3 cup butter, melted
1/4 t. salt
1 heaping cup pecan halves, chopped or left whole
In a large bowl, combine corn syrup, sugar, eggs, butter, salt & vanilla. Put the pecans in the bottom of the unbaked pie crust. Pour the filling on top of the nuts.
Bake the pie at 350 for 45-50 minutes or until set. If the edges of the pie crust start to brown too quickly, cover with foil for the remaining cooking time. I like to use one of those pie crust protector rings.
Cool the pie for several hours on a cooling rack before slicing. Serve with a dollop of whipped cream.
Good to the last bite! Yep, it was worth cracking all those pecans!
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Thank you for your visit! xo