Arte Es Vida

Holiday Toasted Pecan Pie by arteesvida
December 24, 2008, 8:23 pm
Filed under: Kitchen Magic

No one likes to mess with a classic! But you can improve upon one by toasting your pecans for a richer, nuttier flavor!

1 cup corn syrup (light or dark)
1/2 cup dark brown sugar
2 tbs flour
1 cube (1/2 cup) butter
1/2 tsp salt
1 tsp vanilla
3 beaten eggs
2 cups pecan halves (not pecan pieces or chopped pecans)
1 prepared pie shell, in glass pie pan

Preheat oven to 350 degrees. Coat the pecans lightly with melted butter. Spread pecans out in a single layer on a baking sheet or in a shallow pan. Bake for 10 to 15 minutes, stirring or shaking the pan often until pecans are lightly browned and fragrant. Remove from oven and let cool. Put pecans in the bottom of your pre-prepared pie shell.

Stir first 5 ingredients together over low heat until butter is melted. After you remove the liquid from the heat, stir in the vanilla. Cool to room temperature. Add beaten eggs, after the mixture had cooled (otherwise you will cook the eggs!) and pour on top of nuts in pan.

Bake on bottom shelf of oven at 375 for 30 minutes. Turn down the oven temperature to 325, bake 20 minutes more, or until the filling is cooked thru and begins to crack a little on top. Cool to room temp on a rack before serving.

You can pre-bake your pecan pies and freeze them several weeks ahead of time. After the cooked pie has cooled, seal the whole pie (still in the pan) in a large zip lock freezer bag. Make sure the pan lies flat in the freezer!

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