Unusual Pecan Pie
What's so unusual about this version of a southern classic? The filling is cooked entirely in a saucepan and then poured into a baked pie crust. Definitely not your typical method for making pecan pie!
1/3 cup vegetable shortening
1/2 cup firmly packed brown sugar
3 large eggs
1/2 cup milk
1/4 teaspoon salt
1 cup light corn syrup
1/2 teaspoon vanilla extract
1 cup chopped pecans
1 (9-inch) baked pie crust*
- In a large bowl cream together shortening and brown sugar. Add eggs, one at a time, beating well after each addition. Heat in the top of a double boiler over simmering water.
- Add milk, salt, light corn syrup, and vanilla. Stir well. Cook until the mixture begins to thicken; stir in chopped pecans. Cook for 15 minutes more. Cool slightly then pour into a 9-inch baked pie crust.
Makes 8 servings.
*Use store bought, ready-to-use pie pastry, or your favorite recipe for homemade pie pastry.