Pecan Pie
1 nine-inch deep dish pie crust (I use frozen, allowed to thaw for an hour, and then pricked & baked at 350 for 6 minutes before adding the pie ingredients.)
1/2 cup light brown sugar
1/2 stick (1/4 cup) unsalted butter, melted
3 eggs, lightly beaten
1/2 stick (1/4 cup) unsalted butter, melted
3 eggs, lightly beaten
1 cup white corn syrup
1/8 tsp salt
1 tsp. vanilla
1 & 1/2 cups broken pecans
OPTIONAL: to make even more decadent, spread 3/4 cup semisweet or dark chocolate chips on the bottom of the crust before adding everything else.
In a medium bowl, cream butter & brown sugar together. Beat in the eggs. Add corn syrup, salt, and vanilla and blend until well combined. Spread the pecans onto the bottom of the crust, then pour filling on top. Bake at 350 degrees for about 50-60 minutes, until a knife inserted int the center comes out clean. Let cool completely before serving.
1 tsp. vanilla
1 & 1/2 cups broken pecans
OPTIONAL: to make even more decadent, spread 3/4 cup semisweet or dark chocolate chips on the bottom of the crust before adding everything else.
In a medium bowl, cream butter & brown sugar together. Beat in the eggs. Add corn syrup, salt, and vanilla and blend until well combined. Spread the pecans onto the bottom of the crust, then pour filling on top. Bake at 350 degrees for about 50-60 minutes, until a knife inserted int the center comes out clean. Let cool completely before serving.
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