Since we had the pleasure of our daughter Briana visiting us for the new year, I chose to make her favorite dessert, I liked this recipe because it was from SOUTHERN LIVING, & all of their recipes are winners in my opinion, the fact that it starts out on the stove top, intrigued me because I have a stove top Pumpkin pie recipe.
I wanted to compare it to some of the other Pecan Pie recipes I have made. This recipe did not disappoint. It holds it's shape, is not too sweet, & is just over all a WINNING RECIPE IN ALL categories. If you love pecan pie, I am confident you will love this one.
Preheat oven to 325 degrees F. I used Pillsbury refrigerated Pie Crust. Follow directions on package to line pie plate. NOTE: I did add my own spin to this recipe by combining light and dark syrups, & using Vanilla Bean Paste instead of vanilla extract & added the nuts to the pie crust and allowed them to float to the surface.
These are some of the ingredients I used for the pie. Combine melted butter, sugar & corn syrup in a medium size sauce pan. Cook over low heat, stirring constantly until sugar dissolves & no granules remain in sauce pan.
Then pour mixture into a large bowl and allow to cool at least 5-7 minutes or so. NOTE: COOLING THE MIXTURE FIRST, PREVENTS THE EGGS FROM BEING SCRAMBLED WHEN YOU ADD THEM IN. Then add in the 4 eggs, salt, vanilla Bean paste or extract,& Rum & beat until well blended.
Shape pie crust into pie plate, then prick with a fork, making sure pie crust conforms to shape of plate. Crimp Edges of crust. Add the pecan halves to the pie plate.
Pour filling carefully into pie plate over the pecan halves, pecan halves will slowly begin to rise to the top. Place pie in preheated 325 degree F. oven and bake for 50 to 55 minutes. Serve warm or cold. Allow pie to at least come to room temperature before slicing. Serve with cool whip or ice cream if desired.
I baked 2 pies at once and they turned out perfectly. The recipe I have given is for one pie.