NOT SO SWEET PECAN PIE
I am not really fond of most pecan pies as they always seem too sweet. I found this recipe somewhere and I always use it when making pecan pie. Much better than the pecan pie filling from Williams Sonoma for sure. And there is a variation for my Royal Hawaiian Pie posted at the bottom of this recipe.
Provided by Pam Ellingson
Categories Pies
Time 1h5m
Number Of Ingredients 7
Steps:
- 1. Preheat oven to 350°F. In a medium mixing bowl, cream butter and sugar together well.
- 2. Add dark corn syrup and salt and beat well.
- 3. Add eggs, one at a time, mixing well after each addition. Stir in pecans.
- 4. Pour into unbaked pie shell and bake at 350° for 50 minutes. Cool
- 5. For Royal Hawaiian Version: Proceed as for Pecan Pie but substitute for the pecans: 1/2 c. lightly toasted coconut (Flaked or shredded) and 1/2 c coarse chopped Macadamia Nuts.
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