Susan Howard’s Texas Pecan Pie

1 9-inch pie shell; unbaked
3 eggs
Dash sea salt
1 cup light brown sugar; firmly packed
1 teaspoon flour; heaping
1 cup Karo light corn syrup
1 teaspoon vanilla
Pecan Valley Pecan Halves
Whipped Cream

1. Preheat oven to 350ºF.
2. In a large mixing bowl combine eggs, salt, brown sugar, four, corn syrup, vanilla and pecans until smooth. Pour into pie crust. Top with whole pecan halves.
3. Bake in a preheated oven for 1 hour or until filling is almost set. (It should jiggle a little.) Cool completely before cutting. Serve with generous amounts of Whipped Cream.

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