Monday, November 30, 2009

Pecan Pie

Mommy wouldn't make this this year because it is "too sweet." It is rather sweet but I like it. This recipe is modified from one published in the Deseret News back in the day.

Pecan Pie

1/4 c butter
1 c light corn syrup
1 c brown sugar
3 large eggs, beaten
1/2 t lemon juice
1 t vanilla
1/2 t salt
1 1/2 c whole pecans
unbaked pie crust

Brown butter in saucepan till golden brown-- don't burn. In separate bowl, add corn syrup, sugar, eggs, lemon juice, vanilla, salt. Roll pecans in cinnamon, coating well, and arrange in bottom of pie crust. Pour mixture over pecans. Bake at 425 for 10 minutes, then 325 for 45-50 minutes.

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