Lemon Pecan Pie
Prep Time: 10 minutes
Cook Time: 45 to 50 minutes
Yield: 8
List of 10 items
. 1 (9-inch) unbaked or frozen deep-dish pie crust
. 1 cup Karo® Light Corn Syrup
. 4 eggs
. 6 tablespoons butter or margarine, softened
. 1/2 cup firmly packed brown sugar
. 1/4 cup lemon juice
. 3 tablespoons all-purpose flour
. 2 teaspoons grated lemon rind
. 1-1/4 cups coarsely chopped pecans
. Whipped cream (optional)
list end
List of 4 items
1. Bake pastry shell at 450°F for 5 to 7 minutes. Remove from oven and cool
completely. Reduce oven temperature to 350°F.
2. Combine Karo®, eggs, butter, brown sugar, lemon juice, flour and lemon rind
in a medium mixing bowl; stir in pecans and pour into completely cooled pie
crust.
3. Bake at 350°F for 40 minutes, shielding edges with aluminum foil after 25
minutes if necessary to prevent over-browning. Cool on a wire rack.
4. Serve with whipped cream if desired.
www.karo syrup.com
Sugar Syl says,
Go on & touch someone with a little sugar
--~--~---------~--~----~------------~-------~--~----~
Access the Recipes And More list archives at:
http://www.mail-archive.com/recipesandmore%40googlegroups.com/
Visit the group home page at:
http://groups.google.com/group/RecipesAndMore
-~----------~----~----~----~------~----~------~--~---
