Texas-Style Pecan Pie Recipe by Edain McCoy
This recipe makes two pies.
2 deep-dish unbaked pie shells 6 beaten eggs 1/2 cup butter, melted (The real thing is best. If you use margarine, add 1/8 teaspoon salt to the recipe.) 2 cups brown sugar, packed 1-3/4 cups corn syrup 2-1/4 teaspoons vanilla 2-1/2 cups chopped pecans
Preheat oven to 350 degrees F. Slowly and thoroughly mix together the eggs, butter, brown sugar, corn syrup, and vanilla. Pour the mixture into the two pie shells. As this mixture will not "rise" like some pies, you can fill the shells higher than usual, but not so high that they boil over and leave a sticky, burned mess in your oven. Cover the pie with the pecans. Bake for about an hour.
|