Tuesday, November 26, 2013

Lion House Pecan Pie

I think the theme you have up there is darn cute...after all, the blog IS about food.

Here's my first contribution just in time for Thanksgiving:

  Lion House Pecan Pie

Pastry for 1- crust pie   (be sure to bake in  9 inch shell - an 8 inch shell will overflow)
3 eggs - slightly beaten
2 cups plus 3 tablespoons sugar
1/2 tsp salt
1/2 cup plus 1 1/2 tablespoons dark corn syrup
1/2 tsp vanilla
1 1/2 tablespoon butter - melted
1 1/2 cups pecans

In a large bowl, slightly beat the eggs, then add sugar and whisk together with a wire whisk.  Add salt, corn syrup, vanilla and butter. Mix well.
 Place pecans in bottom of an unbaked 9-inich pie shell arranging them however you like.. Pour filling evenly on top of pecans and bake at 350 degrees for 50 - 60  minutes or until filling is set.  Allow to cool completely before cutting

Gramma Suey note:  this is the pie I'm making this year - I've always used the Karo syrup recipe in the past.  We prefer a recipe with dark Karo rather then white Karo because the dark syrup has more flavor.

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