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Vickie's Country Pecan Pie
It's a cold crisp day and you're cooking an early fall family meal. Top it off with a delicious fall favorite, a homemade pecan pie. It's simple and easy for any beginner to fix.
Total preparation time: 1 hour. Cooking time 50 minutes. 15 minutes for cooling.
The Crust:
This recipe calls for a two-crust pie. One crust for the pie, and one for decorating the edges.
Follow the Two Crust Pie Recipe.
The Pie Filing:
  • 2/3 cup sugar
  • ½ tspn salt
  • ¼ tspn cinnamon (optional)
  • 3 large eggs
  • 3/4 cup butter/margarine (slightly melted)
  • 1 ¼ cup Karo light corn syrup
  • 1 1/4 cup chopped pecans
  • 1 cup unchopped pecan halves
  • Pre-heat oven 425°
  • Chop pecans and set aside.
  • Mix dry ingredients (sugar, flour, cinnamon, and salt) in a large bowl.
  • In a separate bowl, beat eggs until frothy, then add the corn syrup and butter.
  • Stir in syrup mixture to the dry ingredients . Mix thoroughly
  • Stir in chopped pecans. Mix thoroughly.
  • Pour into pie pan and smooth out as necessary.
  • Place unchopped pecan halves in a circle around the edge of the filling, working inward to the center. It's best to place the flat side of the nut down.
  • Place the cookie dough cuttings around the edge of the pie.
  • Cover the entire pie with aluminum foil and Bake for 40 minutes.
  • Remove foil and bake for another 10 minutes, or until the center is set.
To Serve:
  • Serve warm with your favorite topping.
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