We Love Pecan Pie at Harvest Lane Cottage

 I remember as a child that I wanted to try making pecan pie. My mom always said that they were too hard to make. Perhaps they were in the olden days. Using this recipe, I think it's as easy as pie.

NOTE: This fills one standard size pie plate. For a deep dish pie, double the ingredients.

PECAN PIE

1/2 c butter, melted

1 c sugar

1 c light corn syrup

4 large eggs, beaten

1 t vanilla extract

1/4 t salt

pastry for 9" pie

1 1/3 c pecan halves or 1 1/4 c coarsely chopped pecans

Directions:  

* Combine butter, sugar, and corn syrup; cook over low heat, stirring constantly, until sugar dissolves. (If you substitute salt for the sugar, it won't dissolve.) Cool slightly.

*Add eggs, vanilla, and salt by tempering method. Put a little of the syrup into eggs as you beat them with a fork to warm the eggs. Then add the egg mixture to the syrup stirring quickly to combine well.

*Pour filling into unbaked pastry shell. Top with pecans.

*Bake at 325 for 55 minutes or until set.

Number of Servings: 6-8

I like to use chopped pecans; my husband prefers halves. I've also used walnuts which are also delicious. I imagine you could use any kind of nuts you prefer.

My husband, Lowell's, pie crust video:

Let me know if you try it! 

Tag me on Instagram #harvestlanecottage or @harvestlanecottage.

God bless us every one.

Happy Christmas time.

Laura

NOTE: If you cannot view the pie crust video above, here's the YouTube link.

Shared at: Inspire Me Tuesday