This pie is also good prepared with walnuts. Preferably buy walnuts in their shells as they often taste rancid when sold shelled.
To prepare the pie with semi-salted butter omit the salt in the recipe.
Servings:6
Set the oven rack in the lower third of the oven. Preheat the oven to 375°F.
Line the pie plate with the unbaked pie shell.
In a large bowl, whisk the eggs, sugar, salt, butter and syrup until blended; butter particles will be noticeable. Add the pecans, stir with a spoon and pour into the pie shell.
Bake for 40 to 50 minutes until the pie seems firm but moves slightly in the center when the pie plate is shaken. Let cool 2 hours before serving. It is normal for the pie to lose volume as it cools. This pie can be refrigerated 5 days and freezed 2 months in a big freezer. Serve at room temperature.
Ingredients
Directions
Set the oven rack in the lower third of the oven. Preheat the oven to 375°F.
Line the pie plate with the unbaked pie shell.
In a large bowl, whisk the eggs, sugar, salt, butter and syrup until blended; butter particles will be noticeable. Add the pecans, stir with a spoon and pour into the pie shell.
Bake for 40 to 50 minutes until the pie seems firm but moves slightly in the center when the pie plate is shaken. Let cool 2 hours before serving. It is normal for the pie to lose volume as it cools. This pie can be refrigerated 5 days and freezed 2 months in a big freezer. Serve at room temperature.
