Kentucky Girl Bake It For Me

Southern Cooking and More.

Day 1/365

on January 1, 2014

My new favorite recipe that I played around with and made at Thanksgiving. My new version to the favorite pecan pie. Hope you enjoy…

                                                       Speedy’s Pecan Pie

3 large eggs, beaten

3/4 c. granulated sugar

4 T. butter, softened

1/2 tsp. salt

1 tsp. vanilla extract ( I use Mexican Vanilla Extract)

1/2 c. light corn syrup

1/2 c. Agave Nectar ( I use the lt. amber color)

1 1/2 c. chopped pecans

1 – 9 inch store bought deep dish pie crust (unbaked)

* Preheat oven to 350 degrees. Beat eggs with an electric mixer until fluffy ( about 8 mins.) In a separate large mixing bowl, stir together sugar, salt, butter, vanilla, and syrups. Gently fold in the eggs. Gently fold in the pecans. Pour the filling into pie crust. Bake for 40-50 mins., until filling is almost set and no longer wobbly in the center. Let pie cool completely before cutting. Serve with ice cream or whip cream.


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