Picnic Pecan Pie Recipe

Picnic Pecan Pie Recipe photo by Taste of Home

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Among the selection of homemade desserts at our family reunion, slices of this timeless treat disappeared fast. It's delectable topped with ice cream or whipped cream. Each bite delivers classic goodness!

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Picnic Pecan Pie Recipe

Prep: 10 min. Bake: 40 min. + cooling

Yield: 6-8 Servings

10 40 50

Ingredients

3 eggs
1 cup dark corn syrup
1/2 cup sugar
2 tablespoons butter, melted
1 teaspoon vanilla extract
1/8 teaspoon salt
1 cup chopped pecans
1 unbaked pastry shell (9 inches)

Directions

In a small bowl, lightly beat the eggs. Stir in the corn syrup, sugar, butter, vanilla and salt. Add pecans and mix well.
Pour into pie shell. Cover edges loosely with foil. Bake at 350° for 20 minutes. Remove foil; bake 20 minutes longer or until a knife inserted near the center comes out clean. Cool on a wire rack. Store in the refrigerator. Yield: 8 servings.

Nutritional Analysis: 1 piece equals 441 calories, 22 g fat (6 g saturated fat), 92 mg cholesterol, 253 mg sodium, 59 g carbohydrate, 1 g fiber, 5 g protein.

Originally published as Picnic Pecan Pie in Taste of Home June/July 1999, p37