Pecan pie


Ingredients:

  • 1 Box of refrigerated pie crusts, softened as directed on box
  • 2 1/2 cups light corn syrup
  • 2 1/2 cups packed brown sugar
  • 1/2 cup melted butter
  • 4 teaspoons of vanilla
  • 6 eggs, lightly beaten
  • 2 cups coarsely chopped pecans
  • Butter cooking spray
  • 2 cups of pecan halves
  • Vanilla ice cream, if desired
    Itineraries:
  1. Heat the oven to 425 ° F. Grease 13 × 9 inch (3 quart) glass baking dish with foreshortening or baking spray. Remove 1 pies from the pocket; unroll on the work surface. Roll into a 13 × 9 inch rectangle. Place the crust in the dish; line the edges to fit.
  2. In a large bowl, stir together corn syrup, brown sugar, butter, vanilla, and eggs with stringed whiskey. Stir in the chopped pecans. Half the spoonful of the filling in a dish lined with the crust. Remove the second pie crust from the pocket; unroll on the work surface. Roll into a 13 × 9 inch rectangle. Place crust on filling; trim edges to fit. Spray crust with butter flavored cooking spray.
  3. Bake for 14 to 16 minutes or until golden brown. Reduce oven temperature to 350 ° F. Spoon carefully remaining spoon filling onto baked pastry; arrange the pecan halves on Bake for 30 more minutes or until Cool 20 minutes on cooling. Serve warm with vanilla ice cream.


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