Southern Pecan Pie
Recipe by Aunt Sandy
Ingredients
1-3 pie crusts (I use Pillsbury)
4 eggs
1 cup sugar
1 cup light corn syrup
½ tablespoon all purpose syrup
¼ teaspoon salt
1 teaspoon vanilla
¼ cup unsalted butter
2 cups pecan halves
Whipped cream for topping
1 cup chocolate chips
1 tablespoon canola oil
Directions
Preheat oven to 350 degrees F. In medium bowl, beat eggs well with a beater or electric mixer. Add sugar, corn syrup, flour, salt and vanilla. Beat well until combined. Stir in butter and pecans mixing thoroughly. Scrape into 1 unbaked pie shell. Bake 50 minutes or until filling is set in the center.
Melt chocolate chips with 1 tablespoon of canola in the microwave in a glass bowl (30 seconds, stir, 15 seconds, stir, continue in 15 second intervals until smooth). Drizzle over the top of pie. Cool pie completely on wire rack. Serve with whipped cream.
Mini Pie Directions
This recipe will make 18 mini pecan pies. You will need 3 pie crusts. Spray muffin tins with Pam. Roll out dough. Use an extra large cup, bowl or lid to cut out circles of dough. Gently press dough into muffin tin. Fill with pie filling ¾ of the cup.
Bake 30-35 minutes or until filling is set in the center. Melt chocolate chips with 1 tablespoon of canola in the microwave in a glass bowl (30 seconds, stir, 15 seconds, stir, continue in 15 second intervals until smooth). Drizzle over the top of pie. Cool pie completely on wire rack. Serve with whipped cream.
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