I hadn't had homemade pecan pie in years and decided to bake a couple for the family dessert night. The Save-a-lot grocery in town had a 6 oz bag of pecans halves for $2.99. I bought two bags, because its always good to have pecans in the freezer this time of year and that was a good price.
Then I dug out my old recipe and saw that it called for only 2 oz of chopped pecans. That just didn't seem right, so I put 4 oz of halves in the pie shell. That still didn't look right, so I tossed in the whole bag. The result was a pie that tasted like pecans wrapped in a sweet custardy sauce, not a lot of custard with a few pecans. It was great and every body loved it. Here's the recipe:
Then I dug out my old recipe and saw that it called for only 2 oz of chopped pecans. That just didn't seem right, so I put 4 oz of halves in the pie shell. That still didn't look right, so I tossed in the whole bag. The result was a pie that tasted like pecans wrapped in a sweet custardy sauce, not a lot of custard with a few pecans. It was great and every body loved it. Here's the recipe:
Helen Hill's Pecan Pie with Extra Pecans
Line a 9 inch pie plate with either homemade or store bought pastry. Blind bake for at least 8 minutes at 350 degrees. I put a round of either waxed or parchment paper on top of the pastry in the pan and add some dried bean. That holds the pastry flat while it bakes.
1 cup Light Karo syrup
1 tablespoon butter
3 eggs
1/2 cup white sugar
6 oz pecan halves
Mix together the Karo, butter, eggs and sugar either with an electric mixer our a wire whisk and lots of elbow grease until the ingredients are thoroughly mixed - a couple of minutes with the electric mixer. Meanwhile line the blind baked pie shell with the pecans. Pour the sugar and egg mixture over the pecans and bake in a 300 degree oven until set. Serve with sweetened whipped cream flavored with a 1/2 teaspoon vanilla is you like.
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