pecan pie with cinnamon pecan sauce

Name: Pecan Pie with Cinnamon Pecan Sauce
Ingredients: 10 inch - prebaked pie shell, cook 10 min.@ 375, you will continue to cook later; 1 cup(s) white syrup (or 1/2 cup corn syrup and 1/2 cup pancake syrup, your choice); 1/2 cup(s) brown sugar, firmly packed; 3 - eggs, beaten in separate bowl; 6 tablespoon(s) unsalted butter, melted; 1/4 teaspoon(s) cinnamon (yes, cinnamon); - sauce for topping:; 2 cup(s) brown sugar, firmly packed; 4 tablespoon(s) butter, melted; 1/2 cup(s) heavy cream (i used regular milk, but in keeping with the recipe i included the cream); 1/4 teaspoon(s) cinnamon; 1/2 cup(s) coarsely chopped pecans; - note: pecan halves to line prebaked crust

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Donna Brown

West TN, TN

Updated on Jul 28, 2010

Nothing says Southern like a pecan pie. This recipe is in tribute to a little southern lady that cooked in a cafe for years, who is no longer with us. Miss Carol, I hope I did you justice.

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Ingredients

10 inch - prebaked pie shell, cook 10 min.@ 375, you will continue to cook later
1 cup white syrup (or 1/2 cup corn syrup and 1/2 cup pancake syrup, your choice)
1/2 cup brown sugar, firmly packed
3 - eggs, beaten in separate bowl
6 tablespoons unsalted butter, melted
1/4 teaspoon cinnamon (yes, cinnamon)
- sauce for topping:
2 cups brown sugar, firmly packed
4 tablespoons butter, melted
1/2 cup heavy cream (i used regular milk, but in keeping with the recipe i included the cream)
1/4 teaspoon cinnamon
1/2 cup coarsely chopped pecans
- note: pecan halves to line prebaked crust

How To Make pecan pie with cinnamon pecan sauce

Step 1

Preheat oven to 375. Bake pie shell 10 minutes.(I always sprinkle a little flour in a blind baked pie shell and prick with a fork in several areas of the pie shell.) In a bowl whisk remaining ingredients until smooth. (She used a whisk, so I did, too.) Carefully place pecans in bottom of prebaked pie shell, place like you want them, they will rise to the top. Pour mixture over pecans and bake until filling puffs and rises above the edges of the pie shell, about 30 minutes. Cool completely before serving. Mix all pecan sauce ingredients in saucepan and cook over medium heat. Cook until sugar dissolves and mixture is smooth. Top pie with vanilla ice cream, spoon sauce over ice cream. NOTE: I tried to remove some calories, but I was just not successful - it is a rich dessert. (The sauce is good as a topping ice cream, pound cake, or whatever.)
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