Serves: 8
Total Calories: 377
Preheat oven to 450°F.
Bring corn syrup and brown sugar to a boil. Remove from heat. Add butter and let it melt without stirring. Meanwhile combine vanilla and eggs in a medium bowl.
Gently stir butter into corn syrup mixture. Quickly stir 1/4 cup of hot corn syrup mixture into the eggs to temper. Adding too much of the hot mixture at once will cook the eggs. Pour the egg mixture into the corn syrup mixture, while stirring.
Place pecans in the unbaked pie shell. Pour corn syrup mixture over the pecans.
Bake for 10 minutes. Reduce heat to 350°F and bake about 20 minutes more, until pie is set in the middle.
Cool completely before serving. Store leftovers in the refrigerator.
This Pecan Pie recipe is from the Cook'n Gluten Free...Life Tastes Good Again Cookbook. Download this Cookbook today.
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