The classic pecan pie, with pie crust leaves decorating the edges.
INGREDIENTS (for 8 servings):
- 1 (15 ounce) package refrigerated piecrusts
- 1 cup sugar
- 1 cup light corn syrup
- 1/3 cup butter or margarine
- 4 eggs, lightly beaten
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 1/4 cups pecan halves
FIT 1 pie crust into a 9-inch pie plate according to package directions. Trim pastry even with edge of pie plate. Cut remaining pie crust into leaf shapes using a small cookie or canape cutter. Attach leaves to rim of pastry using water, and press firmly to secure. Cover loosely, and freeze 30 minutes
COOK sugar, corn syrup, and butter in a medium saucepan over low heat, stirring constantly, until sugar dissolves and butter melts; cool slightly. Stir in eggs, vanilla, and salt. Pour into crust. Arrange pecan halves in circles on top of pie.
BAKE at 325 degrees for 50 to 55 minutes.
Reprinted with permission of Southern Living® magazine. All rights reserved.