mom's pecan pie - barbara's version
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While looking among the many Pecan Pie recipes trying to choose which one I wanted to make I came across this recipe. It is from Southern Living October 2007 issue. The pecans are toasted and that's why I decided to try it. Made some minor changes for our tastes. This will be my go to Pecan Pie recipe. My husband and I loved it. It's Rich and Delicious! I will post a photo next time I bake this pie. Note: I had to adjust my cooking time because my oven cooks fast. The time listed here is from the original recipe found on the myrecipes.com website.
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yield
8 serving(s)
prep time
15 Min
cook time
1 Hr 5 Min
method
Bake
Ingredients For mom's pecan pie - barbara's version
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1 1/2 cpecan pieces
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3 lgeggs
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1 csugar
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3/4 clight or dark corn syrup (i use dark)
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2 Tbspbutter, melted
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2 tspvanilla extract
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1/4 tspsalt
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1(9 inch) deep-dish unbaked pie shell
How To Make mom's pecan pie - barbara's version
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1Spread pecans halves in a single layer on a baking sheet.
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2Bake at 350 degrees for 5 - 8 minutes Watch closely that you don't over cook them. After cooling I chopped pecans keeping large pieces as much as possible. (my preference)
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3Stir together eggs and next 5 ingredients; stir in pecans. Pour filling into pie shell.
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4Bake at 350 degrees for 55 mminutes or until set, shielding pie with aluminum foil after 20 minutes to prevent excessive browning. Serve warm or cold.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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