Warm pecan pie is yummy. I’ve tried this recipe from the Internet and it is the real thing. Enjoy!
• 1 9-inch unbaked pie crust
• 1 cup of light corn syrup
• 1 cup of firmly packed dark brown sugar
• 3 large or 2 jumbo eggs, slightly beaten
• 1/2 stick of butter, melted
• 1/4 teaspoon of salt
• 1 teaspoon of vanilla
• 1¼ cups of pecan halves
Preheat the oven to 350ºF.
In a large mixer bowl, combine the corn syrup, sugar, eggs, butter, salt and vanilla. Mix well using an electric mixer. Add the pecans and mix gently with a spatula.
Pour the mixture into the unbaked piecrust.
Bake 45 to 50 minutes or until a toothpick inserted in the center of the pie comes out clean.
If the pie or crust appears to be getting too brown on top, cover it with aluminum foil for remainder of the baking time. My experience tells me that you should do that fairly early, like after the first 30 minutes of baking.
Allow the pie to cool. Warm the pie in a 150ºF oven just before serving. I like a bit of vanilla ice cream on the side. As usual, it is the complementary flavor and texture and temperature effect I’ve mentioned in other recipes that makes these two items go well together.