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Texas Pecan Pie |
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Serves: 8 Print this Recipe1 frozen pie crust unbaked 9-inch pastry shell 1 egg white large, lightly beaten 3 eggs large 1 cup light corn syrup 1/2 cup brown sugar packed 1/3 cup butter melted 1 teaspoon vanilla extract Dash salt 1 cup pecans halves With a pastry brush, brush inside of pastry shell with egg white; set aside to dry at room temperature, about 1 hour. In a large mixer bowl at low speed, beat eggs, corn syrup, brown sugar, butter, vanilla, and salt until well blended. Pour into pastry shell and sprinkle with pecans. With the back of a spoon, press pecans into filling to coat and keep evenly spread over the top. Bake in preheated 350° oven 45 to 50 minutes until filling is set and pastry is nicely browned. Cool on a wire rack. Serve within 2 hours or refrigerate up to 2 days. Bring to room temperature to serve. Refrigerate leftovers. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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