Friday, November 5, 2010

Easy Pecan Pie

  • I made a few change for those of us that are diabetic in this simple but good pie
  • 3 eggs
  • 1 cup brown sugar (splenda  brown sugar)
  • 1 tablespoon all-purpose flour
  • 1 cup light corn syrup (karo lite)
  • 2 tablespoons butter (I can't believe it's not butter)
  • 1 teaspoon vanilla extract
  • 2 cups pecans
  • 1 (9 inch) unbaked frozen pie shell (thawed)
  1. Preheat oven to 350 degrees F.
  2. In a medium bowl, gently beat eggs. Stir in sugar and flour, then the syrup, butter and vanilla.
  3. Fold in pecans. Pour mixture into pie shell.
  4. Bake for 50 to 60 minutes; knife inserted in center of pie should come out clean.
Some prefer to toast their pecans first for a more rich, nutty flavor.
If you find that your crust becomes too dark, you can use a pie shield or sculpted aluminum foil to cover the exposed pie crust edges and prevent them from burning.

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