Pecan Pie

Submitted by Morgan

"Professor Donna's Pecan Pie."

 

• Ready In: 1hr
• Ingredients: 11
• Yields: 1 Pecan Pie
• Serves: 8

ingredients

• 2 cups pecans
• 1⁄4 cup light Karo syrup
• 1⁄4 cup Dark Karo syrup
• 1 cup light brown sugar
• 4 eggs, beaten (reserve 1 egg white)
• 1 tablespoon lemon juice
• 1 tablespoon vanilla extract
• 1 teaspoon flour
• 1 pinch salt
• 1⁄2 cup butter, melted
• 10 inches pie crusts, unbaked

directions

1. Heat oven to 325 degrees. Spread pecans on pan and bake on top shelf until they begin to brown. Set aside.
2. In a microwave safe bowl, add all other ingredients except the reserved egg white. Microwave at 20% power for about 15 seconds, stir and repeat as many times as it takes for mixture to feel slightly warm and starting to thicken.
3. Brush pie shell with reserved egg white - keeps it from getting soggy.
4. Add liquid to the pie shell, then top with pecans, being sure all are at least touching the liquid. (Or you can add the pecans to the bowl and mix, then pour the whole bowlful into the pie shell.).
5. Bake for 10 minutes, then turn temperature down to 275 degrees and continue baking about 30-40 minutes more. If pie is mostly firm in the middle if you jiggle it, it’s done.
6. Note - other recipes don’t call for heating the mixture in the microwave, so that’s just a tweak of this particular recipe.