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Ingredients
| pecans: 1 cup |
| salted butter: 6 Tbl |
| salt: 1/4 tsp |
| light corn syrup: 1 cup |
| light brown sugar (packed): 3/4 cup |
| arrowroot (sliced): 2 Tbl |
| water: 2 Tbl (at room temperature) |
| vanilla extract: 2 tsp |
| eggs: 3 (large//at room temperature) |
| eggs: 3 (yolks, large//at room temperature) |
| frozen pie crust: 1 crust |
Pecan Pie Cookwise
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
35 min -
Servings
10 serving(s)
Tags
- Preheat the oven to 350 degrees F (177 degrees C).
- Roast the pecan pieces on a baking sheet in the center of the oven for 8 minutes.
- While the pecans are hot, stir in 2 tablespoons butter and 1/8 teaspoon salt.
- Raise the oven temperature to 400 degrees F (204 degrees C).
- Boil 1 cup corn syrup, 3/4 cup brown sugar, 4 tablespoons butter, and 1/8 teaspoon salt in a medium size, heavy saucepan on medium heat for 3 minutes.
- Remove from the heat and let cool for 2 minutes.
- Stir together the arrowroot and water in a small bowl.
- Stir in 2 teaspoons vanilla.
- Stir this mixture well into the hot syrup.
- Stir the eggs and egg yolks together in a large bowl, then stir the hot syrup in a little at a time.
- Sprinkle pecan pieces over prebaked crust.
- Pour the filling over the pecans and bake in the lower third of the oven for 35 minutes.