Texas Pecan Pie

Heavy cream makes a creamy, rather than translucent pie. Texas pecan pie combines melted butter with the finest corn syrup, brown sugar, cane syrup, vanilla, eggs, and heavy cream. Delicious pie for special occasions.

Ingredients -

1 9-inch Pie Shell, pre-baked about 8 minutes
1/3 cup melted Unsalted Butter
1 1/4 cup Dark Brown Sugar, packed
1/2 cup Corn Syrup
1/2 cup Pure 100% Cane Syrup
4 Large Eggs, lightly beaten
1-2 teaspoons Pure Vanilla
1/4-1/2 cup Heavy Cream
1 1/2-2 cups Whole Pecans

Preparation:

1. Preheat to 325 F.

2. Combine the melted butter with the brown sugar, corn syrup, cane syrup, eggs, vanilla, and heavy cream. Mix until well blended.

3. Stir in pecans.

4. Pour pecan pie mixture into partially baked pie shell.

5. Bake pie on lowest oven rack for 35-45 minutes.

6. Cool in refrigerator before serving.

Variations and Recipe Ideas:

Cooking Tip

Pure Vanilla

Always check to make sure you buy vanilla extract labeled "pure" to insure the best flavor.

Cooking Tip

Heavy Cream

Heat 3/4 cup whole milk and 1/2 cup (1 stick) unsalted butter over low heat until butter is melted into milk. Do not boil. Place in blender. Beat at high speed 3 minutes. Refrigerate overnight. Whip as you would whipping cream.