Pecan Pie
· 1 9-inch pie shell, frozen
· 2 cups pecans, coarsely chopped (save a few whole pecan halves to create a decoration on the surface of the pie if you want)
· 3 eggs, slightly beaten
· 1 cup light corn syrup
· 1/2 cup brown sugar
· 1 Tbsp. molasses
· 4 Tbsps. butter, melted
· 1/2 teaspoon salt
· 2 teaspoon vanilla
Preheat oven to 350°F. In a small bowl vigorously mix together the eggs, brown sugar, corn syrup, molasses, melted butter, vanilla, salt, until smooth (a mixer isn’t required, you can use a wooden spoon and beat by hand).
Spread the chopped pecans over the bottom of a frozen pie shell. Pour the filling over the pecans. The pecans will rise to the surface later. If you have a few whole pecan halves, you can use them to decorate the surface. Dip them below the wet filling and let rise so they get coated with the filling.
Bake at 350°F for 30 minutes. After 30 minutes tent the pie loosely with aluminum foil to prevent the crust and pecans from getting too browned. Bake for another 40 to 50 minutes until the filling has set. The pie should be just barely wiggly in the center.
Remove from oven and let cool. The pie will settle after it cools reducing the puffiness .
You can walk along many roads in Camp Verde mid-October to pick up pecans that have fallen.
By: Britania E.
· 2 cups pecans, coarsely chopped (save a few whole pecan halves to create a decoration on the surface of the pie if you want)
· 3 eggs, slightly beaten
· 1 cup light corn syrup
· 1/2 cup brown sugar
· 1 Tbsp. molasses
· 4 Tbsps. butter, melted
· 1/2 teaspoon salt
· 2 teaspoon vanilla
Preheat oven to 350°F. In a small bowl vigorously mix together the eggs, brown sugar, corn syrup, molasses, melted butter, vanilla, salt, until smooth (a mixer isn’t required, you can use a wooden spoon and beat by hand).
Spread the chopped pecans over the bottom of a frozen pie shell. Pour the filling over the pecans. The pecans will rise to the surface later. If you have a few whole pecan halves, you can use them to decorate the surface. Dip them below the wet filling and let rise so they get coated with the filling.
Bake at 350°F for 30 minutes. After 30 minutes tent the pie loosely with aluminum foil to prevent the crust and pecans from getting too browned. Bake for another 40 to 50 minutes until the filling has set. The pie should be just barely wiggly in the center.
Remove from oven and let cool. The pie will settle after it cools reducing the puffiness .
You can walk along many roads in Camp Verde mid-October to pick up pecans that have fallen.
By: Britania E.