Eggs in pecan pie

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I’ve been making this pie for over 30 years now (not this particular, individual pie — the recipe), and it’s changed very little.  It’s really good. It’s very, very bad for you.

Pecan Pie
(Enough for a deep nine-inch pie)

4 large eggs
1 1/4 c. dark corn syrup
3/4 c. sugar
4 T. melted butter
3 T. bourbon or dark rum
2 t. vanilla
3 c. coarsely chopped pecans
1 unbaked 9-inch pie crust

Preheat the oven to 325. In a large bowl, beat the eggs. Stir in the remaining ingredients and pour into a 9-inch pie plate lined with the unbaked crust.

Bake until golden and not jiggly, 60-75 minutes. The center shouldn’t give to gentle pressure. Cool and serve slightly warm or at room temperature.

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