“Folks always ooh and ahh when I serve this rich pie at special events,” confirms Patti Astle from Baraboo, Wisconsin.
- 1 sheet refrigerated pie pastry
- 1 egg, lightly beaten
- 2 tablespoons beaten egg
- 1/2 cup dark corn syrup
- 1/4 cup sugar
- 5 teaspoons butter
- 1/8 teaspoon salt
- 1/2 cup pecan halves
- Cut pastry sheet in half. Repackage and refrigerate one half for another use. On a lightly floured surface, roll out remaining half into an 8-in. circle. Transfer to a 7-in. pie plate; flute edges.
- In a small bowl, combine the next six ingredients until well mixed. Stir in the pecans. Pour into pie shell. Cover edges loosely with foil. Bake at 350° for 25 minutes. Remove foil; bake 20-25 minutes longer or until a knife inserted near the center comes out clean. Refrigerate any leftovers. Yield: 4 servings.
Originally published as Festive Pecan Pie in Cooking for 2 Winter 2006, p43
Reviews for Festive Pecan Pie
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Reviewed Jul. 10, 2011
"I really enjoyed this pie, as did my family and guests. Will be making it often :)"
Reviewed Jan. 5, 2010
"A very quick and easy recipe. No leftovers, just the right amount!"