 | | Directions |
- Preheat oven to 375° F. Then, pre-bake crust 7-9 minutes. While crust is baking, make filling.
- Filling: in a medium bowl, beat eggs, sugar, syrup, and salt. Add butter and vanilla and stir until combined well.
- Remove pre-baked crust from oven, pour pecans into crust and immediately pour egg mixture over pecans.
- Place pie pan on a baking sheet and cover edges with tinfoil to prevent over-browning. Place in middle of oven and bake 35-45 minutes or until slightly set.
- Remove from oven and cool on rack a minimum of 1 hour before cutting. Serve at room temperature or slightly warmed. Garnish with whipped cream if desired.
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Prep Time: 10 minutes
Cook Time: 1 hour
Container: 9
Servings: 8
Serving Size: 1 piece
|  | | Ingredients | | - | | 1 refrigerated pie crust for 9 |
| - | | 3 large eggs |
| - | | 1 cup brown sugar, firmly packed |
| - | | 1 cup light karo syrup |
| - | | 1/3 cup butter, melted |
| - | | 2 teaspoons vanilla extract |
| - | | 2 cups shelled pecans (slightly broken) |
| - | | 1 pinch salt |
| - | | Optional: whipped cream topping |
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