Plantation Pecan Pie
Yield
8 servingsPrep
15 minCook
40 minReady
70 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | large |
eggs
|
|
| 1 | cup |
corn syrup, dark
|
|
| ½ | cup |
sugar
|
|
| ¼ | cup |
butter
melted |
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 ½ | cups |
pecan halves
|
|
| 1 | each |
pie shell (9 inch)
unbaked |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | large |
eggs
|
|
| 237 | ml |
corn syrup, dark
|
|
| 118 | ml |
sugar
|
|
| 59 | ml |
butter
melted |
|
| 5 | ml |
vanilla extract
|
|
| 355 | ml |
pecan halves
|
|
| 1 | each |
pie shell (9 inch)
unbaked |
|
Directions
Preheat oven to 350℉ (180℃).
In large bowl, beat eggs.
Stir in syrup, sugar, butter and vanilla.
Stir in pecans.
Pour in crust.
Bake, uncovered, 35 to 40 minutes or until knife inserted about 1½ inches from edge comes out clean.
Cool on wire rack.
