Holiday Pecan Pie 

Ingredients

  • 6 extra large eggs - slightly beaten
  • 2/3 cup light Karo corn syrup
  • 2/3 cup dark Karo corn syrup
  • 2 tsp.  vanilla extract
  • 2/3 cup firmly packed light brown sugar
  • 2/3 cup firmly packed dark brown sugar
  • 4 Tbsp. unsalted butter - melted and cooled
  • approx. 12 oz. (or more) pecan halves
  • 9 inch deep dish unbaked pie shell

Temperature: 350 ° F

Instructions

Preheat oven to 350 degrees.
Mix ingredients in a medium mixing bowl in order given, with a wire whisk, saving the pecans. Line the bottom of the unbaked pie shell with pecan halves and line them entirely up the side to the fluted edge. Then sprinkle another 1/2-3/4 cup pecan halves - evenly lining the pie plate. Pour the filling all at once on top of the pecans. The pecans will float to the top surface.
Bake at 350 degrees for about 1 1/2 hours. Check the pie crust after about 40 minutes and place a pie crust shield on outer crust when the crust is the color brown you desire. This will prevent the pie crust fluting from browning further. Bake until the filling center is no longer loose (you can tell when you move the pie in the oven slightly) and a toothpick or sharp knife inserted in the center comes out clean. The pie filling may raise into a dome shape when done and will settle down when cooled.
Let cool thoroughly about 6 hours before serving. Pie can be served warm or cold. For storing, refrigerate after pie comes to room temperature.
This recipe is made for an Emile-Henry 9 inch deep pie dish or an 11.5 inch quiche dish

Quiche Dish, Cerise

Quiche Dish, Cerise

Price: $50.00
Item# 336000