Southern Pecan Pie
Yield
1 piePrep
30 minCook
50 minReady
2 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | large |
eggs
|
|
| 1 | tablespoon |
all-purpose flour
|
|
| ¾ | cup |
sugar
|
|
| ¼ | cup |
corn syrup, white (karo)
dark |
*
|
| 1 | cup |
corn syrup, white (karo)
light |
*
|
| 1 | pinch |
salt
|
*
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 ½ | cups |
pecans
1 x pie crust |
|
| 1 | x |
pie shell (9 inch)
, 9 inch |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | large |
eggs
|
|
| 15 | ml |
all-purpose flour
|
|
| 177 | ml |
sugar
|
|
| 59 | ml |
corn syrup, white (karo)
dark |
*
|
| 237 | ml |
corn syrup, white (karo)
light |
*
|
| 1 | pinch |
salt
|
*
|
| 5 | ml |
vanilla extract
|
|
| 355 | ml |
pecans
1 x pie crust |
|
| 1 | x |
pie shell (9 inch)
, 9 inch |
|
Directions
Thaw pie crust and pinch edges of crust.
(Makes it look homemade.) Beat eggs.
Add flour, sugar, corn syrups, salt and vanilla. Mix well.
Add pecans and pour into 9-inch deep dish pie shell.
Bake at 350℉ (180℃) for 10 minutes, and 300℉ (150℃) for 45 to 50 minutes.
Cover edges with thin strips of foil during first 30 minutes of baking.
Allow pie to cool for 1 hour before serving.
