Virginia Pecan Pie Recipe
Ingredients
| Piecrust mix package | 1⁄2 | |
| Piecrust mix | 1⁄2 Packet | |
| Eggs | 4 | |
| Egg | 4 | |
| Sugar | 1 Cup (16 tbs) | |
| Salt | 1⁄2 Teaspoon | |
| Dark corn syrup | 1 1⁄2 Cup (24 tbs) | |
| Vanilla | 1 Teaspoon | |
| All purpose flour | 1⁄4 Cup (4 tbs) | |
| Pecan halves | 1 Cup (16 tbs) |
Directions
1. Prepare piecrust mix, or make the pastry from your favorite single-crust recipe. Roll out to a 12-inch round on a lightly floured pastry cloth or board; fit into a 9-inch pie plate. Trim the overhang to 1/2 inch; turn under, flush with the rim; flute to make a stand-up edge.
2. Beat eggs slightly in a medium-size bowl; blend in sugar, salt, corn syrup and vanilla; stir in flour. Pour into prepared shell; arrange pecan halves in pattern on top.
3. Bake in moderate oven (375°) for 45 minutes, or till center is almost set but still soft. (Do not over-bake filling will set as it cools.) Cool the pie on a wire rack.
2. Beat eggs slightly in a medium-size bowl; blend in sugar, salt, corn syrup and vanilla; stir in flour. Pour into prepared shell; arrange pecan halves in pattern on top.
3. Bake in moderate oven (375°) for 45 minutes, or till center is almost set but still soft. (Do not over-bake filling will set as it cools.) Cool the pie on a wire rack.
Chef
