Friday, November 27, 2009
Pecan Pie
Preheat to 350 degrees F
3 eggs (of course free range eggs would be best)
1 cup sugar or sugar substitute appropriately
2 tbsp melted butter
1 tsp Mexican Vanilla (it's what I had)
1 cup Kayro syrup (it calls for dark but I used agave syrup this time so light worked for color)
3 cups pecans (though the recipe called for 1 1/2 cups, more for the deeper pie and more pecans
1 pie crust
Whip eggs, whip in sugar. Add melted butter, syrup and vanilla.
Lay pecans on bottom of shell (I did half there and half in the mix) They say that if you put them on the bottom of the shell you get a crisper crunch.
Bake 55 minutes to 60 minutes. If top gets too brown, cover with tin plate or foil.
Allow to cool. Enjoy!
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