Volume 13 , Issue 48

LK's Nutty Pecan Pie

This is a pecan pie recipe that my mother made for us. My sister, Dorthy, and the rest of our Wagner family have made some changes to it by adding 2 cups (or more) of chopped pecans for a more nutty pecan pie without a too gooey, sweet filling like most pecan pies.

We used the Crust recipe that is with "Grandma Paris Apple Pie." Also . . . The vanilla extract that we use is a double intensity pure vanilla extract that we ordered online Zeron Fine Foods. Ingredients: 2 cups pecans (coarsely chopped)
2 eggs (slightly beaten)
1 cup light corn syrup
1/4 brown sugar
2 Tbsp melted butter
2 Tbsp flour
1/4 tsp salt
1 tsp. pure Vanilla extract (double intensity)

Instructions: 1. preheat oven to 375F. Spread pecans along the bottom of the pie shell. Mix the remaining ingredients and pour over pecans. The pecans will rise to the surface of the pie.

2. Bake at 375F for 40-45 minutes until the filling has set. About 20 minutes into the cooking you may want to use a pie crust protector, or cover the edges of the pie crush with aluminum foil to prevent the pie crust edges from burning.

3. Remove from oven and let cool completely.   |  View or Add Comments (0 Comments)   |   Receive updates ( subscribers)  |   Unsubscribe

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