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Pecan Pie
Recipe courtesy Emeril Lagasse, originally appearing in Louisiana Real & Rustic, by Emeril Lagasse and Marcelle Bienvenue, William Morrow & Company, Inc., 1996
Yield: one 9-inch pie, yielding 6 – 8 servings
 Ingredients
1 recipe for Basic Sweet Pie Crust, recipe follows
2 cups pecan pieces
3 large eggs, beaten
1 cup dark brown sugar
¾ cup light corn syrup
1 teaspoon vanilla extract
1 teaspoon salt
6 tablespoons unsalted butter, melted Directions -
Preheat the oven to 375 degrees F.
- Roll out the pie shell and place in the bottom of a 9-inch pie pan.
- Spread the
pecan pieces evenly on the bottom.
In a mixing bowl combine the eggs, brown sugar, corn syrup, vanilla, salt, and
butter.
- Mix well, and pour over the pecans.
- Place the pie in the preheated oven and bake for 45 minutes, or until the filling
sets and the pastry is darkt brown.
- Remove the pie from the oven and allow to cool for 1 hour before slicing to serve.
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