Pecan Pie is a Thanksgiving staple, after the pumpkin of course.
Marguerite Henderson shares this delicious recipe.
Southern Pecan Pie
4 large eggs
1 cup sugar
¼ tsp. salt
1 cup light corn syrup
2 tsp. flour
1 tsp. vanilla extract
1 cup pecan pieces
1 cup pecan halves
¼ cup (½ stick) butter, melted
2 T. bourbon
1 – 9” unbaked pie shell
In a medium bowl, beat eggs with mixer until well blended. Beat in sugar, salt, corn syrup, flour and vanilla for 1 minute on medium speed. Stir in pecans, butter and bourbon. Pour filling into prepared pie shell. Bake on middle shelf of preheated 350 degree oven for 55 minutes. Cool to room temperature and serve with whipped cream, if desired. Serves 8. Can be made a day in advance.
Find Marguerite on her website www.margueritehenderson.com.
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