Pecan pie not too sweet

Yield: 1 Servings

Measure Ingredient
3 \N Eggs; large, lightly beaten
½ cup Sugar
1 cup Corn syrup; dark
¼ cup Sour cream
2 teaspoons Vanilla
¼ teaspoon Salt
1¼ cup Pecan halves
1 \N Pie shell; baked 9\"

Preheat oven to 400F. Whisk eggs, sugar and corn syrup together in large bowl till thoroughly combined. Then vigourously whisk in sour cream, vanilla and salt and set aside. Place pecans in even layer in the pastry shell (arrange in shape if you like, rounded side up).

Carefully pour egg mixture over them, don't disturb the pattern.

Transfer the pie to a baking sheet, and place in the bottom of the oven. Bake the pie for 10 minutes. Then reduce the heat to 350F and continue baking till filling is set, another 35 minutes. Remove from oven and let it cool to room temperature on wire rack before serving.

Source: _Farm House Cookbook_

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