Robb’s Caramel Pecan Pie

1 9-inch pie shell; unbaked
⅔ cups dark or light corn syrup
1 cup light brown sugar, firmly packed
½ cup unsalted butter, cut in small pieces
½ cup heavy cream
⅛ teaspoon sea salt
8 egg yolks, beaten
2 teaspoons vanilla extract
1½ cups Pecan Valley Pecan Pieces

1. Preheat oven to 350ºF.
2. In 2-quart saucepan over medium high heat, bring corn syrup, brown sugar, butter, cream, and salt to boil, stirring constantly; cook 2 to 3 minutes, stirring until sugar has melted and mixture is smooth. Remove from heat; let cool slightly.
3. Pour in egg yolks, beating constantly until blended and smooth; beat in vanilla. Arrange pecans over bottom of pie-crust; pour filling over. Pecans will float to top.
4. Bake in a preheated oven for 45 minutes until crust is golden and knife inserted near center of filling comes out clean. Cool complete on wire rack before serving.

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