Surprisingly easy pecan pie - Prep School with food writer Dan Neman of the St. Louis Post-Dispatch.
Recipe for surprisingly easy pecan pie
Yield: 8 servings
- 4 eggs
- 2/3 cup brown sugar, packed
- 3 tablespoons butter, melted
- 3/4 cup dark corn syrup
- Grated peel of 1 orange, orange part only (no white pith)
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 1½ cups pecan halves, chopped
- 1½ cups pecan halves, whole
- 1 unbaked pie crust
Note: This pie freezes well.
Preheat oven to 325 degrees.
In a large bowl, combine the eggs, brown sugar, butter, corn syrup, orange peel, vanilla and salt. Whisk together by hand.
Stir in the chopped pecans. Pour into the unbaked pie crust.
Neatly arrange the perfect pecan halves on top of the filling.
Bake until the filling is set and the pastry is nicely browned, 45 to 50 minutes. Serve slightly warm or at room temperature.
Per serving: 652 calories; 38g fat; 12g saturated fat; 135mg cholesterol; 8g protein; 75g carbohydrate; 55g sugar; 3g fiber; 357mg sodium; 72mg calcium
Recipe from “Nathalie Dupree’s Southern Memories,” by Nathalie Dupree