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Thursday, June 19, 2014

SNICKERDOODLE PECAN PIE
Prep Time:  20 Minutes
Bake Time:  50 Minutes
Servings:        8 Servings

INGREDIENTS:

1 refrigerated pastry pie crust shell for 9-inch pie, softened,
3 large eggs,
1 cup light corn syrup,
1/2 cup packed light brown sugar,
1/2 teaspoon ground cinnamon,
1 teaspoon vanilla extract,
3 tablespoons unsalted butter,
3/4 cup white vanilla morsel chips, (or 5 ounces white chocolate coarsely chopped into small pieces),
1 cup  pecan halves, coarsely chopped,

DIRECTIONS:

1.) Heat oven to 375 degrees F. Prepare recipe for single crust pie. Roll out softened pie crust shell and place in a 9-inch glass pie plate. Press to fit without stretching dough. Trim even with the pie plate. Flute edges.

2.) In large bowl, beat together eggs, corn syrup, brown sugar, cinnamon and vanilla, until well beaten.

3.) Place butter and white chips,(or white chocolate pieces) into a small microwavable bowl . Microwave for 30 seconds and additional 15 seconds each at a time, on 50 % power setting, and stirring after each heating until mixture has melted and blended completely. Gradually, stir melted mixture into egg sweetened cinnamon mixture until totally combined together.  Stir chopped pecans into combined pie mixture and pour evenly into prepared unbaked pie crust. Cover edge of pie with foil to prevent over browning.


4.) Bake 50 minutes, or until knife inserted into center comes out clean. Place baked pie onto a cooling rack and cool completely. Cut pie into 8 single serving wedges and serve.


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