Serves: 8
Total Calories: 459
1. Slightly beat 1 egg yolk. Brush bottom and sides of crust with beaten yolk. Place on baking sheet. Bake at 350°F for 5 minutes.
2. In blender container combine remaining egg yolks, egg, 1 cup of pecans, sugar, half-and-half, corn syrup, margarine or butter, bourbon, vanilla and salt. Cover and blend about 10 seconds or until combined. Pour into crust.
3. Bake on baking sheet at 350°F for 30 minutes or until knife inserted 1 inch from edge comes out clean. Arrange remaining pecans on top. Bake at 350°F for 20 to 25 minutes more or until knife inserted in center comes out clean. Cool for 1 hour on wire rack. Store in refrigerator.
This Cajun Pecan Pie recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.
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