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Pastry for 9-in/22-cm pie shell
4 eggs 4
1 cup firmly packed light brown sugar 250 mL
3/4 cup light corn syrup 175 mL
1/4 cup butter, melted and cooled 60 mL
1/4 tsp salt 1 mL
1 tsp vanilla 5 mL
2 cups coarsly chopped pecans 500 mL
1/3 cup pecan halves 75 mL

Roll out pastry, put into pan, trim and flute a high edge.

Beat eggs in large bowl until foamy, stir in sugar, corn syrup, cooled butter, salt and vanilla. Mix thoroughly.

Sprinkle chopped pecans into prepared shell. Pour egg mixture over pecans. Arrange pecan halves around edge of filling.

Bake at 400°F/200°C for 15 minutes, then at 350°F/180°C for 40 minutes or until set.
 
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