Thursday, June 15, 2017


2 tbsp butter
4 eggs
3/4 cup sugar
3/4 cup light corn syrup
1 tsp salt
1 unbaked 9-inch pie shell
1 1/2 cup pecan halves
1/2 cup whipping cream, optional
1/2 tsp ground nutmeg, optional

Preheat oven to 350 degrees.

Place butter in a microwave-safe dish and microwave on high for 30 seconds or until melted. Cool slightly.

Beat eggs in a bowl just until blended. Stir in the butter, sugar, corn syrup, and salt. Pour the egg mixture into the pie shell. Place the pecan halves in a circular pattern over the filling. Bake for 45 minutes or until a knife inserted in the center comes out clean. If crust starts to get too brown cut strips of aluminum foil and cover crust.

Before serving, beat the whipping cream in a bowl until stiff peaks form. (About 5 minutes.) Add a dollop of whipped cream to each serving and sprinkle the nutmeg over the whipped cream, if desired.

Photo obviously from Crisco.

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