Pecan Pie II Chef John Recipes

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Pecan Pie II

"This is one of my husband's favorite pies. I can also say that it is mine as well, and my children sure go for this one. This pie can be baked in small fluted foil pans to make 8 to 10 individual pies."

Ingredients :

• 3 eggs
• 1/4 teaspoon salt
• 3/4 cup white sugar
• 1/2 cup butter, melted
• 1 cup dark corn syrup
• 1 1/2 cups pecan halves
• 1 recipe pastry for a 9 inch single crust pie

Instructions :

Prep :	Cook : 8M	Ready in :

• Bake pie shell at 450 degrees F (230 degrees C) for 5 minutes. Cool. Turn oven down to 425 degrees F (220 degrees C).
• Beat eggs and salt until very light and lemon colored. Beat in sugar a little at a time. With a wire whisk, fold in melted butter or margarine, and corn syrup. Pour into partially baked shell. Arrange pecan halves on top, broken side down.
• Bake for 10 minutes, and reduce heat to 325 degrees F (165 degrees C). Bake for 30 minutes.

Notes :

• Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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