Creole Pecan Pie
Creole Pecan Pie recipe
Yield
12 servingsPrep
15 minCook
1 hrsReady
1 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | large |
eggs
|
|
| 1 | cup |
brown sugar, dark
firm packed |
*
|
| 1 | cup |
light corn syrup
dark |
|
| 1 | cup |
pecans
broken or halves |
|
| 1 | teaspoon |
vanilla extract
|
|
| ½ | teaspoon |
salt
|
|
| 1 | each |
pie shell (9 inch)
9 inches, unbaked |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | large |
eggs
|
|
| 237 | ml |
brown sugar, dark
firm packed |
*
|
| 237 | ml |
light corn syrup
dark |
|
| 237 | ml |
pecans
broken or halves |
|
| 5 | ml |
vanilla extract
|
|
| 2.5 | ml |
salt
|
|
| 1 | each |
pie shell (9 inch)
9 inches, unbaked |
|
Directions
Beat eggs and sugar together until thick.
Add corn syrup, pecans, vanilla and salt.
Mix well and pour into pie shell.
Bake in preheated 300℉ (150℃) oven about 1 hour, or until filling is firm.
