Cane River Pecan Pie
List of Ingredients
3 eggs
1 cup white sugar
1 cup dark Karo syrup
pinch of salt
1 tsp. vanilla extract
2 cups chopped pecans
1 (9-inch) unbaked pie shell
Recipe
OK, folks--if you're looking for the best pecan pie that you will ever--I mean EVER--taste, in your cotton pickin' life, you've just found it. I have sampled hundreds--er, scores--er, dozens--well, LOTS of pecan pies in my time, but this one takes the cake...uh, pie.
Yeah, I know: it's all a matter of taste. But trust me on this one: you will love the results of this recipe--and so will your family/guests!
Preheat oven to 450º F. Slightly beat eggs. Add sugar, Karo, salt and vanilla. Add pecans last. Pour into pie shell. Bake in 450º F. for exactly 5 minutes, until crust sets. Lower oven to
275º F., open oven door and leave open for 5 minutes. Close door and bake pie at 275º F. for
2 hours. The ingredients in this pie are no different than for other pies, but it's the slow baking that gives a chewy pecan pie that everyone likes.
Serves 6.
Best pecan pie I have ever tasted. Enjoy!
Bubba/New Orleans from Gail's Recipe Swap
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