Classic Pecan Pie
Bake Time: 55 to 60 Minutes
Yield: 1 Pie
3 eggs
1 cup (250 mL) sugar
1 cup (250 mL) CROWN LILY WHITE® or
BEEHIVE® Golden Corn Syrup
2 tablespoons (30 mL) butter or margarine, melted
1 teaspoon (5 mL) SPICE ISLANDS Pure vanilla extract
1-1/2 cups (375 mL) pecans
1 (9-inch/23cm) unbaked deep-dish pie crust
Directions
Preheat oven to 350°F (180°C). Beat eggs slightly with
fork in medium bowl. Add sugar, corn syrup, butter and
vanilla; stir until blended. Stir in pecans. Place pie dough
into pie pan. Pour pecan filling into pie crust. Bake 55 to
60 minutes or until knife inserted halfway between
center and edge comes out clean. Cool on wire rack.
Bake Time: 55 to 60 Minutes
Yield: 1 Pie
3 eggs
1 cup (250 mL) sugar
1 cup (250 mL) CROWN LILY WHITE® or
BEEHIVE® Golden Corn Syrup
2 tablespoons (30 mL) butter or margarine, melted
1 teaspoon (5 mL) SPICE ISLANDS Pure vanilla extract
1-1/2 cups (375 mL) pecans
1 (9-inch/23cm) unbaked deep-dish pie crust
Directions
Preheat oven to 350°F (180°C). Beat eggs slightly with
fork in medium bowl. Add sugar, corn syrup, butter and
vanilla; stir until blended. Stir in pecans. Place pie dough
into pie pan. Pour pecan filling into pie crust. Bake 55 to
60 minutes or until knife inserted halfway between
center and edge comes out clean. Cool on wire rack.
Tips
Pie is done when center reaches 200°F (95°C).
Tap center surface of pie lightly – it should
spring back when done. For easy clean up,
spray pie pan with MAZOLA® SIMPLICITYTM
Cooking Spray. If pie crust is over browning,
cover edges with foil.
Pie is done when center reaches 200°F (95°C).
Tap center surface of pie lightly – it should
spring back when done. For easy clean up,
spray pie pan with MAZOLA® SIMPLICITYTM
Cooking Spray. If pie crust is over browning,
cover edges with foil.
© 2007 ACH Food Companies Inc., All rights reserved.