3 eggs
2/3 cup sugar
1/2 tsp salt
1/3 cup melted butter
1 cup light corn syrup
1 cup pecan halves (or a little more than a cup of crushed pecans)
1 9" pie crust, baked
Beat eggs, sugar, salt, butter, and syrup with rotary beater. Stir in nuts.
Pour all in crust. Bake 40-50 minutes at 375 F. (Note: It may need to cook
longer--bake until the center doesn't "jiggle". It is not a bad idea to
cover the pie with aluminum foil to keep the crust from burning--many times
it will brown nicely even with the foil; if not, remove the foil for the last
5-10 minutes.)
Pecan Delight Pie
3 egg whites, room temperature, beaten stiff
1 cup sugar
1 1/4 tsp baking powder
1 cup crushed (not pulverized) soda crackers
3/4 cup chopped pecans
1/2 cup finely chopped dates
1 tsp vanilla
whipped topping to cover (preferably real whipped cream)
optional toasted pecans for garnish
Beat egg whites until stiff peaks form, then combine sugar and
baking powder. Fold in crackers, pecans, dates and vanilla; pour
into greased 9-inch pie pan. Bake at 300deg for roughly 25 minutes
or until a toothpick inserted into the center of the pie comes out
clean. Beware overcooking! Allow pie to cool then top with whipped
cream and remaining pecans.
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