Golden Pecan Pie Recipe
Ingredients
| Pillsbury package | 1 | |
| All Ready Pie Crusts | ||
| Firmly packed brown sugar | 1/3 Cup (16 tbs) (FILLING) | |
| Flour | 1 1/2 Teaspoon (FILLING) | |
| Light corn syrup | 1 1/4 Cup (16 tbs) (FILLING) | |
| Vanilla | 1 1/4 Teaspoon (FILLING) | |
| Eggs | 3 (FILLING) | |
| 1 1/2 cups pecan halves or broken pecans | ||
| Butter/Margarine | 2 Tablespoon, melted (FILLING) | |
Directions
Heat oven to 375°F.
Prepare pie crust according to package directions for filled one-crust pie using 9-inch pie pan.
Flute edge.
In large bowl, combine brown sugar, flour, corn syrup, vanilla and eggs; beat well.
Stir in pecans and butter.
Pour into pastry-lined pan.
Bake at 375°F for 40 to 50 minutes or until center of pie is puffed and golden brown.
Cover edge of pie crust with strips of foil during last 10 to 15 minutes of baking if necessary to prevent excessive browning.
Cool.
Prepare pie crust according to package directions for filled one-crust pie using 9-inch pie pan.
Flute edge.
In large bowl, combine brown sugar, flour, corn syrup, vanilla and eggs; beat well.
Stir in pecans and butter.
Pour into pastry-lined pan.
Bake at 375°F for 40 to 50 minutes or until center of pie is puffed and golden brown.
Cover edge of pie crust with strips of foil during last 10 to 15 minutes of baking if necessary to prevent excessive browning.
Cool.
Chef
