Pecan Pie

Sweet and rich decadence!

8 servings

Easy 40 minutes

Ingredients

Ingredients

for this recipe Pecan Pie

Pie Crust:

1 package Shirriff Pie Crust
4 tbsp butter
3 - 5 tbsp cold water

Filling:

1 cup brown sugar , packed
4 tbsp butter
3 eggs
0.25 cup Whipping Cream
0.25 tsp salt
1.5 cup pecans , toasted, divided

preparation

Preparation

1

Preheat oven to 425°F/220°C.

2

Prepare the pie crust as instructed on the package. Fit one dough into the pie plate and refrigerate. Reserve the second dough for another pie.

3

In a saucepan, combine brown sugar, corn syrup, rum and butter and bring to a boil, stirring constantly. Remove from heat and allow mixture to cool slightly. In a separate bowl, whisk the eggs. When the syrup has cooled, beat in the eggs, salt and cream. Roughly chop 1 cup of the pecans and add to filling.

4

Remove the pie shell from the refrigerator. Pour the filling evenly into the pie crust. Arrange the remaining pecans overtop.

5

Bake for about 40-45 minutes. If crust browns quickly, cover the edges with a foil ring. Set on a wire rack to cool for 2-3 hours before serving.

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