Betty Carter's Double Pecan Pie
Yield
16 servingsPrep
20 minCook
40 minReady
60 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | large |
eggs
|
|
| ⅔ | cup |
sugar
granulated |
|
| ¾ | cup |
corn syrup, dark
|
|
| ⅛ | teaspoon |
salt
|
|
| 3 | tablespoons |
butter
melted |
|
| 2 | cups |
pecans
chopped |
|
| 2 | each |
pie shell (9 inch)
unbaked, 8 inch |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | large |
eggs
|
|
| 158 | ml |
sugar
granulated |
|
| 177 | ml |
corn syrup, dark
|
|
| 0.6 | ml |
salt
|
|
| 45 | ml |
butter
melted |
|
| 473 | ml |
pecans
chopped |
|
| 2 | each |
pie shell (9 inch)
unbaked, 8 inch |
|
Directions
Preheat oven to 400'F.
Beat eggs until blended, add sugar, syrup, salt, and beat thoroughly. Stir in butter.
Put 1 cup of pecans in each pie shell. Pour liquid mixture equally over each.
Place pies on a cookie sheet on middle rack of oven, bake for 10 minutes, then lower temperature to 300'F. and continue to bake until filling is firm, about 30 minutes.
