PECAN PIE (THURSDAY)
1 refrigerated pie crust 5 tablespoons unsalted
butter, melted and cooled 1 cup light corn syrup
3/4 cup light brown sugar 2 teaspoons pure vanilla
extract
3 large eggs, lightly beaten 1/2 teaspoon coarse salt
2 cups pecan halves Light whipped cream for garnish
Place baking sheet in oven. Preheat oven to 350 degrees. Gently line pie pan with rolledout pie dough. Be sure to press into edges and up the sides. Use fingers or a fork to create the decorative edge of your choice. Set aside. In a large bowl, whisk together butter, corn syrup, brown sugar and vanilla extract. Add eggs and salt, and whisk until mixture is even. Fold in pecan halves. Pour mixture into pie crust and spread evenly with a spatula. Gently cover edges of pie crust with pieces of aluminum foil. Place pie on preheated baking sheet and bake for 60 to 70 minutes or until pie is set in center. Remove pie and allow to cool completely before serving or chilling. (Pie can be made the day ahead and refrigerated overnight. Allow pie to come to room temperature before serving.) Garnish with whipped cream and serve. Serves 10.
Per serving: 461 calories (percent calories from fat, 50), 5 grams protein, 56 grams carbohydrate, 2 grams fiber, 27 grams fat (7.7 grams saturated fat), 73 milligrams cholesterol, 255 milligrams sodium.