True Texas Pecan PieA featured Wine Club recipe for Van der Kamp Cellars.
A sweet treat for our Wine of the Month Club members to pair perfectly with your bubbly Sparkling Wine!Yield: 1 Pie
Prep Time: 30 Minutes
Cook Time: 45 Minutes
• 10-inch pie shell
• 1 cup pecans, halved or chopped
• 3/4 cup sugar
• 2 Tbs. butter
• 1 cup dark Karo syrup
• 3 eggs, beaten
• 1 tsp. vanilla
• 1/8 tsp. salt
• Whipped cream, optional topping
Preheat oven to 400 degrees and prepare a 10 inch pie shell. (Hint: Use scant 1 Tbs. rendered chicken fat - no seasonings - as a substitute for 1 Tbs. of the shortening in your pie crust recipe).
Cream together the sugar and butter. Add in the Karo syrup, 3 eggs, vanilla and salt. Beat until frothy. Stir in pecans and pour into the unbaked pie shell.
Bake at 400º for 15 minutes. Reduce heat to 350º and bake 30-35 minutes longer. Edge of filling should be set; inner center slightly soft. Must cool before serving! Top with fresh whipped cream.