Pecan Pie From the Heart of Georgia
Pecan Pie From the Heart of Georgia recipe
Yield
12 servingsPrep
20 minCook
40 minReady
60 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
pie shell (9 inch)
deepdish |
|
| 1 | cup |
sugar
|
|
| ½ | cup |
light corn syrup
|
|
| ½ | cup |
corn syrup, dark
|
|
| 1 ½ | teaspoons |
vanilla extract
|
|
| 1 | tablespoon |
butter
or margarine, melted |
|
| 3 | large |
eggs
|
|
| 1 | cup |
pecans
pieces |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
pie shell (9 inch)
deepdish |
|
| 237 | ml |
sugar
|
|
| 118 | ml |
light corn syrup
|
|
| 118 | ml |
corn syrup, dark
|
|
| 7.5 | ml |
vanilla extract
|
|
| 15 | ml |
butter
or margarine, melted |
|
| 3 | large |
eggs
|
|
| 237 | ml |
pecans
pieces |
|
Directions
PREHEAT OVEN TO 300℉ (150℃)
In medium bowl, combine sugar and both corn syrups; add vanilla and melted butter.
Mix in eggs. Place pecan pieces in the bottom of the uncooked pie shell; pour mixture over nuts.
Bake for 40 to 45 minutes; the top of the pie will be firm.
