Pecan Cream Pie

This is a wonderful variation on the standard pecan pie.

3/4 cup light brown sugar
2-1/2 tablespoons all-purpose flour
1/2 teaspoon salt
1 cup light corn syrup (Karo©)
2 eggs, slightly beaten
1 5-ounce can evaporated milk
1 teaspoon vanilla extract
1-1/3 cups pecan pieces
Unbaked 9-inch pie shell

Preheat oven to 350°F.

Mix together the sugar, flour and salt and set aside. In a separate bowl, combine the corn syrup, eggs, evaporated milk and vanilla, and whisk until smooth. Add the sugar mixture and pecan pieces, and stir to combine.

Pour into unbaked pie shell, and bake for one hour, or until knife inserted in center comes out clean.

Note: Here are links to our piecrust recipes. Either standard or butter pastry is right for this pie.

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