Paula Deen's version of my favorite pie... but with vanilla instead of bourbon! I think I may like this better than the family recipe... I think there's less "goo."
1 9 inch pie crust
2 c. pecan halves
3 large eggs
3 T. melted butter
1/2 c. dark corn syrup
1 c. sugar
1 t. vanilla extract
3 oz semisweet chocolate chips
Preheat oven to 375
Cover bottom of pie crust with pecans and chocolate chips.
Tip: spray cup measure with non-stick spray before measuring out corn syrup
Whisk eggs, butter, corn syrup, sugar and vanilla.
Pour mixture into pie crust over pecans and chocolate.
Bake at 375 for 10 minutes then lower temperature to 350 and bake for 40 more minutes.
Pie is done when it doesn't "jiggle" and is set.
1 9 inch pie crust
2 c. pecan halves
3 large eggs
3 T. melted butter
1/2 c. dark corn syrup
1 c. sugar
1 t. vanilla extract
3 oz semisweet chocolate chips
Preheat oven to 375
Cover bottom of pie crust with pecans and chocolate chips.
Tip: spray cup measure with non-stick spray before measuring out corn syrup
Whisk eggs, butter, corn syrup, sugar and vanilla.
Pour mixture into pie crust over pecans and chocolate.
Bake at 375 for 10 minutes then lower temperature to 350 and bake for 40 more minutes.
Pie is done when it doesn't "jiggle" and is set.
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