Potholder New Orleans Pecan Pie
photo by Bayhill
- Ready In:
- 1hr
- Ingredients:
- 8
- Yields:
-
1 pie
- Serves:
- 8
ingredients
- 59.14 ml butter
- 236.59 ml brown sugar
- 1.23 ml salt
- 236.59 ml Dark Karo syrup
- 3 eggs, beaten
- 4.92 ml vanilla
- 414.03 ml pecan halves
- 1 unbaked pie crust (9-inch )
directions
- Cream butter and sugar together until fluffy.
- Add salt, karo syrup, eggs, and vanilla.
- Sprinkle pecans on the bottom of the pie shell, reserving 1/4 cup for topping.
- Pour filling over pecans.
- Decoratively place remaining pecans on the top of the pie .
- Bake at 450 degrees for 10 minutes.
- Reduce heat to 350 degrees and bake 35 minutes longer. (If you want, you can put the pecans on the top at this point instead of earlier, so they don't get so dark.).
- Test with knife. Outer edge of filling should be set, and center of filling should be slightly soft, but knife should come out clean.
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Reviews
-
Delicious!! Pecan pie happens to be one of our favorite kinds of pie. Served warm with some vanilla ice cream...heaven!! This quick and easy pie had a wonderful rich flavor and smelled divine while baking. My husband and I each had 2 pieces while it was still warm. I left the decorative pecans off of the top because I didn't think that they were needed and they always seem to get too dark anyway. Thank you for sharing this wonderful recipe. It is definitely a keeper! Made for ZWT 9 - Cajun/ Creole for The Apron String Travelers.
RECIPE SUBMITTED BY
<p>I live in Seattle, but have also lived in the DC area, the Mid-west, California, the South, and New England, as well as China and India plus travel a fair bit, so I have experienced a good number of cuisines and like them all. I eat mostly vegetarian and mostly do a lot of scratch cooking. I am known for my creative use of leftovers and whatever is in the fridge. Too bad those recipes can't go easily into Zaar.</p>