Pam Ellingson Recipe

Not So Sweet Pecan Pie

By Pam Ellingson wmnofoz


I am not really fond of most pecan pies as they always seem too sweet. I found this recipe somewhere and I always use it when making pecan pie. Much better than the pecan pie filling from Williams Sonoma for sure. And there is a variation for my Royal Hawaiian Pie posted at the bottom of this recipe.


Recipe Rating:
 1 Rating
Serves:
6 or more
Prep Time:
Cook Time:
Cooking Method:
Bake

Ingredients

1
unbaked pie shell
1/4 c
butter, room temperature
Find more recipes at goboldwithbutter.com
1/2 c
sugar
1/2 c
corn syrup, dark
1/4 tsp
salt
3 large
eggs
1 c
pecan halves
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Directions Step-By-Step

1
Preheat oven to 350°F. In a medium mixing bowl, cream butter and sugar together well.
2
Add dark corn syrup and salt and beat well.
3
Add eggs, one at a time, mixing well after each addition. Stir in pecans.
4
Pour into unbaked pie shell and bake at 350° for 50 minutes. Cool
5
For Royal Hawaiian Version: Proceed as for Pecan Pie but substitute for the pecans: 1/2 c. lightly toasted coconut (Flaked or shredded) and 1/2 c coarse chopped Macadamia Nuts.

About this Recipe

Course/Dish: Pies
Main Ingredient: Sugar
Regional Style: Southern
Dietary Needs: Vegetarian
Other Tag: Quick & Easy
Hashtags: #easy, #holiday, #pecan