Texas Pecan Pie
Yield
1 piePrep
10 minCook
1 hrsReady
1 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
pie shell (9 inch)
uncooked |
|
| 3 | large |
eggs
|
|
| 1 | dash |
salt
|
*
|
| 1 | cup |
brown sugar, light
firmly packed |
*
|
| 1 | teaspoon |
all-purpose flour
heaping |
|
| 1 | cup |
corn syrup, white (karo)
light |
*
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | x |
pecan halves
whole, large |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
pie shell (9 inch)
uncooked |
|
| 3 | large |
eggs
|
|
| 1 | dash |
salt
|
*
|
| 237 | ml |
brown sugar, light
firmly packed |
*
|
| 5 | ml |
all-purpose flour
heaping |
|
| 237 | ml |
corn syrup, white (karo)
light |
*
|
| 5 | ml |
vanilla extract
|
|
| 1 | x |
pecan halves
whole, large |
*
|
Directions
Mix all ingredients until smooth.
Pour into pie crust. Top with whole pecan halves.
Bake in preheated 350℉ (180℃). oven for 1 hour or until filling is almost set.
Cool completely before cutting.
Serve with generous amounts of whipped cream.
