2/3 cup sugar
Dash sea salt
1 cup dark corn syrup
1/3 cup butter, melted
1 ½ cup pecans
Beat eggs with a mixer or fork. Add sugar, salt corn syrup and butter. Stir in the pecans. Pour mixture into a 9 inch pie crust. Bake in a 350o oven for 50 minutes. Some recipes will have you cover the pie crust for half the time to reduce the heat on the crust. I’ve never really had an issue with this.
Substitution Alert: For a richer pie, substitute macadamia nuts for pecans and light corn syrup for dark. It’s a richer taste and adds a little island flavor to this southern specialty. Or, you can go half and half with the syrup and the nuts.
I’ve given you the pie crust recipe, now you need something to put in it. This is seriously sweet, but how can you go wrong with sugar, butter, eggs and chocolate.
1 cup sugar
¾ cup butter
3 squares (3 ounces unsweetened chocolate, melted and cooled)
1 ½ teaspoons vanilla
1 9” baked pie crust
In a small mixer bowl cream sugar and butter about 4 minutes or till fluffy. Stir in cooled chocolate and vanilla. Add eggs, one at a time, beating on medium speed of mixer after each addition and scraping side of bowl constantly. You will see the mixture get lighter after each additional egg. You want a very smooth/silky feel to the mixture. Turn into baked pie crust. Chill several hours or overnight until set.
This is an easy recipe for a pie crust. You don’t need a rolling pin, you’ll be pressing it into the pie tin. Use it for your favorite dessert or main dist.