PUMPKIN PECAN PIE
INGREDIENTS
Pumpkin Layer:
3/4 cup pumpkin
2 tablespoons light brown sugar
1 large egg, beaten
2 tablespoons sour cream
1/8 teaspoon cinnamon
1/8 teaspoon nutmeg
Pecan Layer:
3/4 cup light corn syrup
1/2 cup light brown sugar
3 large eggs, beaten
3 tablespoons butter, melted
2 teaspoons vanilla
1/4 teaspoon grated lemon rind
1 1/2 teaspoon lemon juice
1/4 teaspoon salt
1 1/3 cups pecans
1 9-inch pie crust
METHOD
Preheat oven to 425 degrees F. Prepare pie shell. Whisk together pumpkin, brown sugar, egg, sour cream, cinnamon and nutmeg until smooth. In another bowl, combine corn syrup, brown sugar, eggs, butter, vanilla, lemon rind, lemon juice, and salt. Spread pumpkin layer into pie shell, then spoon pecan mixture over it. Bake for 20 minutes, then reduce to 350 degrees F and bake for 20-30 minutes more. Filling will puff slightly but will not be completely set. Cool before serving
OUR FAVORITE-SOUTHERN PECAN PIE
INGREDIENTS
3 eggs
1 cup white sugar
1 cup corn syrup
2 tablespoons butter, melted
1 teaspoon vanilla extract
1/4 teaspoon salt
1 1/2 cups pecan halves
1 recipe pastry for a 9-inch single crust pie
METHOD
Preheat oven to 400 degrees F (205 degrees C). Beat eggs slightly in medium bowl. Beat in sugar, and then blend in syrup, butter or margarine, vanilla, salt and pecans. Pour filling into unbaked pie shell. Bake in preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C), and continue baking 35-40 minutes; the pie will be brown and slightly puffed.
