I’m a day late for Pi Day…oops.
Recipe by Mrs Ross, photos by Gayle Hurmuses
Use with Pie Crust recipe
*Note: Jaine tells me that it’s important to use white sugar, rather than brown (flavour)…and I have discovered that agave syrup is a great substitute for the corn syrup.
I also cut the syrup portion by 1/3 and increased the pecans to make up the volume. For me personally, this makes a very satisfying pie.
- 3 Eggs
- 1 Cup Dark Corn Syrup
- 1/2 Cup Sugar
- 1/2 Tsp Vanilla Extract
- 1 Tbsp Butter
- 1 Cup Pecans
- 1 Pie Shell (Unbaked)
- Combine all ingredients except pecans and pie shell and beat until smooth.
- Stir pecans into mixture and pour into pie shell.
- Bake 10 minutes at 375º Decrease heat to 350º and bake for 35 - 40 more minutes until pie is firm in the centre.