Robb's Caramel Pecan Pie
Yield
1 piePrep
20 minCook
50 minReady
1 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
pie shell (9 inch)
|
|
| ⅔ | cup |
light corn syrup
|
|
| 1 | cup |
brown sugar
light, |
*
|
| ½ | cup |
butter
|
|
| ½ | cup |
heavy whipping cream
|
|
| ⅛ | teaspoon |
salt
|
|
| 8 | each |
egg yolks
beaten |
*
|
| 2 | teaspoons |
vanilla extract
|
|
| 1 ½ | cups |
pecan halves
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
pie shell (9 inch)
|
|
| 158 | ml |
light corn syrup
|
|
| 237 | ml |
brown sugar
light, |
*
|
| 118 | ml |
butter
|
|
| 118 | ml |
heavy whipping cream
|
|
| 0.6 | ml |
salt
|
|
| 8 | each |
egg yolks
beaten |
*
|
| 1E+1 | ml |
vanilla extract
|
|
| 355 | ml |
pecan halves
|
|
Directions
Heat oven to 350℉ (180℃).
Line 9-inch pie plate with pastry according to recipe.
Refrigerate while you prepare filling.
In 2-quart saucepan over medium hight heat, bring corn syrup, brown sugar, butter, cream, and salt to boil, stirring constantly; cook 2 to 3 minutes, stirring until sugar has melted and mixture is smooth.
Remove from heat; let cool slightly.
Pour in egg yolks, beating constantly until blended and smooth; beat in vanilla.
Arrange pecans over bottom of pie-crust; pour filling over.
Pecans will float to top.
Bake 45 minutes until crust is golden and knife inserted near center of filling comes out clean.
Cool complete on wire rack before serving.
