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Pecan 18

Pecan 18 comes together with Butter, Sugar, Flour, Salt, and Vanilla. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 4 tbsp
• 3/4 cup
• 1 tsp
• 1/4 tsp
• 3/4 tsp

Method (preview)

1. 1

   Position rack in the middle of the oven.

2. 2

   Preheat the oven to 350 degrees F. Fit the crust into an 8- or 9-inch glass pie plate; fold under the edge that protrudes beyond the pan and crimp by pinching at about 1-inch intervals between your thumb and forefinger.

3. 3

   Cut up the butter and put it in a large glass bowl.

4. 4

   Microwave at medium for about 2 minutes, until the butter is melted (or melt in a small pan on top of the stove, then place in bowl).

5. 5

   Add the sugar, corn and maple syrups (use all corn syrup if you wish) and beat together with a whisk or electric hand blender.

6. 6

   Add the eggs, flour, salt and vanilla and beat until smooth.

7. 7

   Coarsely chop about half of the pecans and stir into the mixture.

8. 8

   Pour the filling into the prepared crust.

9. 9

   Spread the remaining pecan halves over the filling, pushing them down gently but letting the rounded tops show.

10. 10

    Bake until the crust is brown (cover loosely with foil if it browns too quickly) and the filling has puffed up, about 1 hour.

11. 11

    Remove to a cooling rack and cool completely. Refrigerate if not to be served the same day; bring to room temperature before serving.

12. 12

    Top with whipped cream if desired.