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Two-Step Pecan Pie |
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Print this Recipe Have Ready: 1 frozen pie crust unbaked (remove from freezer 20 minutes ahead) 2 eggs 1/2 cup sugar 1/2 teaspoon salt 1/2 cup corn syrup white 2 tablespoons butter melted or margarine 1 teaspoon vanilla extract 1 cup pecans halves (reserve 6 to 8 halves for decorating) You'll Need: Blender Measuring cups Measuring spoons Table knife Potholders Cooling rack Heat oven to 425°. Put eggs, sugar, salt, corn syrup, butter or margarine and vanilla in blender and cover top. Blend on high speed. Add the pecans and blend just a few seconds to chop nuts coarsely. Pour into the pie crust and arrange reserved pecan halves on top. Set timer for 15 minutes and bake. Reduce oven heat to 350°, then reset the timer for 25 minutes. When a table knife stuck into the center comes out clean, the pie will be done. Remove the pie from the oven using potholders. Put on a cooling rack. Serve pie at room temperature. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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