For some reason this autumn has brought out the baker in me and this week I tried to make my first ever pecan pie. I got the general idea for the recipe from the Food Network website but I added my own twists. I hope you try it out because it was absolutely delicious!
Dough:
Pillsbury Pie Crust
Filling:
- 5 tablespoons of unsalted butter
- 1 cup of packed light brown sugar
- 3/4 cup of light corn syrup
- 1/2 teaspoon of fine salt
- 2 cups of toasted pecans
- 2 teaspoons of pure vanilla extract
- 3 lightly beaten eggs
Directions:
- In a medium saucepan on medium heat, combine the butter, brown sugar, corn syrup and salt.
- Bring the combination to a boil, stirring constantly and continue to boil for 1 minute while stirring
- Remove from heat and stir inn the nuts and vanilla extract
- Allow to cool slightly (5 minutes)
- Whisk the eggs into the filling until smooth
- Grease your pie tray and place the pillsbury pie crust on it
- Place filling onto the pie crust
- Place pie on the lower level rack of the oven and bake at 350 for about 40-45 minutes
- Take out of oven, let cool and serve warm or cool
Tips & Tricks
- You know the pie is ready when the edges are set but the center is still slightly loose
- Keep an eye on your pie to make sure the edges don’t get very dark
- If edges are getting dark, cover the edges with foil
Yum!
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Looks great!
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Thank you!
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