Texas Pecan Pie
Set oven to 450°F to pre-heat. Put pie shell in glass pie dish.
4 Eggs, lightly beaten
1 Cup light brown sugar
1 Cup white corn syrup
1 tsp. Vanilla
1 Tbl sp flour
¼ tsp. salt
3 Tbl sp melted butter
1 ½ Cups chopped, toasted pecans
12 Pecan halves
1 9" Pie Shell, unbaked
Beat the eggs and then add the next ingredients down through the butter one at a time, mixing well. Spread the chopped pecans in the pie shell and pour the liquid mixture over them. Then lay the 12 halves equally spaced around the outer edge, just inside the crust. These mark where to cut for 12 slices.
Put a 2" wide strip of aluminum foil around the dish to cover the edge of the crust to keep it from getting too brown. Place on middle rack in the oven, close the door, bake for 10 minutes to set the crust then turn the oven down to 325°. Bake an additional 45 minutes until it rises in the middle.
Servings: 12, Calories per slice ~500 but it's worth it.
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