Cajun Pecan Pie

8 servings

Note:  This is my own recipe.  I love pecan pie.  Over the years I’ve tried many recipes, but with trial and error, I came up with this wonderful, full proof recipe.  If you like pecan pie, especially if you just picked and cracked fresh pecans just that morning to use in the pie…you will love this one.

3 eggs

2/3 cup sugar

1 cup dark corn syrup

1/3 cup butter, melted

1 cup pecan halves

1 pie crust, 9” uncooked

Dash salt

 

Beat eggs thoroughly and add sugar, dash salt, corn syrup and melted butter.  I add one ingredient at a time mixing each between each ingredient.  Add pecans.  Pour into unbaked pastry shell.  Bake in 350 oven for 50 minutes, or until knife inserted between outside and center, comes out clean.  Cool.

I use to put foil around the top, making sure the center is exposed.  The edges of the shell cook faster.  But a few years ago my son gave me this tool that just fits over the pie shell leaving the center exposed.  It doesn‘t stick and well worth the investment.  .

NOTE:  I personally have made this pie so long that instead of inserting a knife, I just move the pie pan a little.  If it moves, similar to Jello, a firm jiggle,  it’s done.

Remember, the pie will stay hot a long while and continues cooking.

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