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  • Prep 10 min
  • Total 60 min
  • Servings 8

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

TBSP Susan
May 7, 2015

Ingredients

1
unbaked pie crust
3
large eggs
1/2
cup dark corn syrup
1/2
cup light corn syrup
1/4
cup butter, melted
1
teaspoon vanilla
2
cups pecans, chopped

Steps

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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.)
 

Nutrition Information

No nutrition information available for this recipe

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