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Southern Pecan Pie




Source of Recipe


Quick & Simple, Nov 2007






List of Ingredients



• 1 refrigerated pie crust (half a 15-oz pkg), softened as directed
  
• 1 3/4 cups pecan halves
  
• 3/4 cup dark corn syrup
  
• 1/2 cup packed dark brown sugar
  
• 4 T unsalted butter, melted
  
• 1 tsp vanilla extract
  
• 3 large eggs
  






Instructions



1. Preheat oven to 425. Line a 9-inch glass pie plate with the pie-crust dough. Fold overhang under and pinch to form a decorative edge.
   
2. Line the pie shell with foil, fill with dried beans or uncooked rice and bake 15 minutes. Remove foil with beans or rice and return to oven until golden, 5 to 10 minutes longer. Cool on a wire rack.
   
3. Reduce oven temperature to 350. Coarsely chop 1 cup pecans; reserve remaining pecan halves.
   
4. In large bowl, with wire whisk, mix corn syrup, brown sugar, melted butter, vanilla and eggs until blneded. Stir in chopped pecans and pecan halves.
   
5. Pour filling into crust. Bake 45 to 50 minutes, until completely on wire rack. Garnish with whipped cream before serving, if you like.
   






Final Comments


Serves 12