Pecan Pie
Pecan Pie
9″ pie crust
3 large eggs
1 cup corn syrup
1/2 cup packed brown sugar
1/2 stick butter (melted)
1 tsp. vanilla extract
1 cup pecan halves
Preheat oven to 350 degrees. Prepare the pie crust and fit to 9″ plate. In a medium size bowl, beat the eggs until blended. Beat in the corn syrup, brown syrup, butter and vanilla. Arrange pecans in bottom of pie crust. Carefully, pour in the egg mixture over them. Bake in the oven until knife inserted 1″ from the edge comes out clean. Let cool. Serve.
*Johnna’s tip: Pecans are sooo good especially when they’re drenched in syrup. Top with homemade whipped cream and a homemade caramel glaze…Delightful!
9″ pie crust
3 large eggs
1 cup corn syrup
1/2 cup packed brown sugar
1/2 stick butter (melted)
1 tsp. vanilla extract
1 cup pecan halves
Preheat oven to 350 degrees. Prepare the pie crust and fit to 9″ plate. In a medium size bowl, beat the eggs until blended. Beat in the corn syrup, brown syrup, butter and vanilla. Arrange pecans in bottom of pie crust. Carefully, pour in the egg mixture over them. Bake in the oven until knife inserted 1″ from the edge comes out clean. Let cool. Serve.
*Johnna’s tip: Pecans are sooo good especially when they’re drenched in syrup. Top with homemade whipped cream and a homemade caramel glaze…Delightful!
Picture source: http://southernfood.about.com/od/pumpkinpies/r/blbb524.htm
About the Author (Author Profile)
Johnna French is a Harlem NY native with deep roots in Panama, Washington, DC and North Carolina. All four places have heavily influenced her life and the foods she loves today. After graduating Howard University School of Law and beginning her life as a young professional in the city she was led to start Johnna Knows Good Food in November 2007 to keep family, friends and colleagues updated on where to go and what to eat while dining in the nation’s capitol. French, who still practices law, leads a team of three writers to cover the ever expanding Washington, DC food scene. French has been featured in print and television, appearing in Washingtonian Magazine and is a regular contributor to various local TV affiliates including WUSA 9, FOX 5 DC and WJLA (ABC Affiliate) News Channel 8. During the 2016-2017 football season, Johnna aired on Comcast Sports Mid-Atlantic (CSN) show, Redskins Life, as the weekly tailgate host. Johnna is currently a regular contributor to the FOX Baltimore Weekend morning show.Subscribe
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