This past Christmas I tried a fancier pecan pie recipe--like this one--that contained chocolate and bourbon. It was way too decadent and almost too rich to eat, although we forced it down!
This old standby is much better, to my way of thinking.
2/3 cup sugar
a dash of salt
1 cup dark corn syrup
1/3 cup melted butter
1 cup pecan halves
one 9-inch unbaked pastry shell
Beat eggs thoroughly with sugar, salt, corn syrup, and melted butter. Add pecans. Pour into pastry shell.
Bake at 350˚ for 50 minutes or until a knife inserted halfway between the outside and the center of the filling comes out clean. Cool before serving.
No comments:
Post a Comment