Dark Pecan Pie

Dark corn syrup used in this recipe gives this pie a rich, deep color and flavor. MORE+ LESS-

By TBSP Susan

May 7, 2015

Make with

Pillsbury Pie Crust

Ingredients

unbaked pie crust

large eggs

1/2

cup dark corn syrup

1/2

cup light corn syrup

1/4

cup butter, melted

teaspoon vanilla

cups pecans, chopped

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1

Preheat oven to 425° F. Place pie crust in 8 inch or 9 inch pie pan (I prefer glass). Trim and crimp edges so crust is ready to fill.
2

In bowl of a stand mixer, beat eggs one at a time. Add corn syrups, melted butter and vanilla, blending on low speed until well combined. Stir in chopped pecans.
3

Pour into prepared crust. Place pie into 425° F oven and bake for 10 minutes. Reduce heat to 350° F and bake another 35 to 40 minutes or until set.
4

Cool on cooling rack. Refrigerate overnight. (If you do not refrigerate the pie, be sure it is completely cool and set before slicing.)