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Recipe to Print-Pecan Pie

$scale_by Recipe Name: Pecan Pie Source: Submitted by: Last Modified: Course: Dessert Used in Baskets: No Base: Grains/Nuts Kosher: Dairy Ethnicity: American Kosher for Passover: No Preparation Time: 5.00 Minutes Number of Servings: 8 Inactive Prep Time: 0.00 Minutes Original Num Servings: 8 Cooking Time: 1.00 Hours Heart Healthy: No Oven Temp: 325 Approx. Cost/Serving: ? # Sides Included: 0 Difficulty: Easy Yields : 0 Cup Tested: Yes Wine Type: Wine Suggestion: Equipment Needed: Suggested Sides: Comments: Yields 1, 9-inch pie. For a 10-inch pie, do 1.5 of the ingredients. It may require a bit more cooking time.

Ingredients: Directions: 1/2 recipe pie crust. Preheat oven to 325 degrees, regardless of oven type. 350 works as well, but only on a regular oven. Do not do 350 convection as the filling will not do well, that high. Roll out pie crust and place into 9-inch pie plate. Scallop the edge of the crust. Do not blind bake. Mix together the sugar, butter, eggs and flour until well combined. Fold in the corn syrup and pecans, and pour into unbaked pie crust. The butter will still be in little lumps, which is fine. As the pie bakes, all the pecans will rise to the top. Bake for 1 hour, or until the center is no longer jiggly. Some ovens will take a bit longer. 90 minutes should be the max.

Nutrition per Serving:
Calories:	0	Total Carbs:	0.0	Net Carbs:	0.0
Cholesterol:	0.0	Fat:	0.0	Protein:	0.00
Fiber:	0.00	Sodium:	0.00