This pecan pie recipe calls for cornstarch, which will make the pie’s consistency perfect.
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This pecan pie recipe calls for cornstarch, which will make the pie’s consistency perfect.
1 1/2 tsp vanilla extract
1 3/4 cups granulated sugar
1 1/2 cups chopped pecans
1/4 cup dark corn syrup
1 unbaked pie shell
1/4 cup unsalted butter
1 tbsp cold water
1 tbsp Clabber Girl Corn Starch
4 eggs
1/2 tsp salt
Preheat oven to 350 F; line a cookie sheet with parchment paper or waxed paper. In a saucepan, heat sugar, corn syrup, butter, water, and cornstarch to a rolling boil; remove from heat. In a large bowl, with a mixer or wire whisk beat eggs until frothy. Slowly add syrup mixture, stirring well. Add salt, vanilla and pecans. Pour into unbaked pie shell and place on prepared cookie sheet. Bake for 45 to 50 minutes, or until set. Cool completely before serving.
1 1/2 tsp vanilla extract
1 3/4 cups granulated sugar
1 1/2 cups chopped pecans
1/4 cup dark corn syrup
1 unbaked pie shell
1/4 cup unsalted butter
1 tbsp cold water
1 tbsp Clabber Girl Corn Starch
4 eggs
1/2 tsp salt
Preheat oven to 350 F; line a cookie sheet with parchment paper or waxed paper. In a saucepan, heat sugar, corn syrup, butter, water, and cornstarch to a rolling boil; remove from heat. In a large bowl, with a mixer or wire whisk beat eggs until frothy. Slowly add syrup mixture, stirring well. Add salt, vanilla and pecans. Pour into unbaked pie shell and place on prepared cookie sheet. Bake for 45 to 50 minutes, or until set. Cool completely before serving.