Traditional Pecan Pie
Serves 8
- 3 large eggs slightly beaten
- 1 cup light corn syrup
- 1/2 cup brown sugar
- 1/4 cup white granulated sugar
- 4 Tbsp melted butter
- 1 tsp vanilla
- 1-1/2 cups pecans
- 1/2 tsp salt
- 1 unbaked 9" pastry shell
- In a large bowl, stir together eggs, corn syrup, brown sugar, white sugar, butter, vanilla. Blend well.
- Stir in nuts.
- Pour into unbaked pastry shell.
- Bake in 350 degree F oven 50-55 minutes or until knife inserted halfway between centre and edge comes out clean. Cool.
Cranberry Pecan Pie
- 1 unbaked 8 inch pie shell
- 3 large eggs, beaten
- 1 cup dark corn syrup
- 2/3 cup sugar
- 1/4 cup butter, melted
- 1 cup fresh cranberries, halved
- 1 cup pecan halves
- whipped cream, sweetened
- Preheat oven to 325 degrees F.
- Mix eggs with corn syrup and set aside.
- In a separate bowl combine: sugar, butter, cranberries, pecans. Spoon mixture into unbaked pie shell lining an 8" pie pan.
- Pour egg and syrup mixture over filling.
- Bake in preheated 325 degree F oven 50-55 minutes or until a knife inserted in the centre comes out clean. Cool.
- Serve with whipped cream.
Raisin Pecan Pie
Pecan trees are native only to the United States, so pecan pie may be more American than apple pie.
Use Thomson seedless raisins from California.
- 1 cup raisins, plumped in 1 Tbsp boiling water OR 1 Tbsp dark rum
- 1 cup sugar
- 1 beaten egg
- 1 cup 14% fat sour cream
- pinch of salt
- 1/2 tsp vanilla (or rum from the raisins)
- 1/2 cup chopped pecans or walnuts (optional)
- whipped cream topping (optional)
- single unbaked 9" pastry shell
- Preheat oven to 400 degrees F.
- Line pie plate with rolled-out pastry.
- Beat egg and sugar.
- Mix in sour cream, raisins, salt and vanilla.
- Pour raisin mixture into crust.
- Sprinkle with pecans or walnuts if using nuts.
- Bake in preheated 400 degree F oven for 10 minutes.
- Lower heat to 350 degrees F and bake for about 10 minutes more (test for doneness with knife).
- Serve warm or cold with a dollop of whipped cream if desired.
