Things You'll Need:
- 1 pie crust (bought or make your own)
- 2 cups pecan halves
- 4 eggs
- 1 cup brown sugar
- 1 teaspoon vanilla
- cinnamon
- salt
- 2 cups heavy cream
- deep dish pie pan
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Step 1
Place the pie crust into a pie pan and pull the edge of the crust up and over the outer rim of the pie pan. Then press down all along the rim with your thumb to create a decorative fluted edge.
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Step 2
Position the pecan halves in a spiral starting in the center of the pie crust and moving out until the entire crust is covered with pecans. While the pecan pie is baking, the pecan halves will float up to the top of the filling so the spiral of nuts will be on the very top of the pie.
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Step 3
Beat four eggs together in a bowl until the eggs turn a lemon yellow color. Beat in one cup of brown sugar a little at a time. Then add 2 cups of heavy cream. Continue mixing until the cream combines with the eggs. Stir in one teaspoon of vanilla, a dash of salt, and 1/2 teaspoon of cinnamon. Pour this mixture over the pecans leaving about 1/3 of the pan empty so that the pie can rise while it is baking. If you have too much of this filling left over make another pecan pie or make some mini pecan pies in a mini muffin pan.
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Step 4
Bake at 325 degrees for about 45 minutes or until the pie crust is browned and the pie is raised and rounded in the center. You will know that the pie is done when you press gently on the center of the pie and it bounces back. A knife blade inserted into the center of the pie will come out clean if the pie is done also.
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Step 5
Serve warm or cold topped with ice cream or whipped cream.
Comments
Alisiane said
on 9/20/2008 I'm always interested in seeing how other people make my family's traditional recipes. Yours sounds really good (just don't tell my grandma I said that...lol)