I want to try this recipe for pecan pie to bring to a potluck I'm going to. The theme is wild game and I want to make a pie out of the pecans I collected (I don't hunt, I gather
). Does this recipe look good to ya'll. There are so many dang recipes out there for pecan pie, I figured I'd just go with the one off the can.
I'm tempted to add tablespoon of flour to the mix, but maybe I shouldn't mess with it.
Perfect Pecan Pie
1 can (300 mL) Regular or Low Fat Eagle Brand®
1 cup (250 mL) dark corn syrup
1/4 tsp (1 mL) maple extract
1 ( 23 cm/9 in) frozen pastry shell, unbaked
1 cup (250 mL) pecan halves
Beat egg until frothy; thoroughly blend in Eagle Brand, corn syrup and maple extract.
Pour filling into unbaked pie shell. Top with pecans.
Bake in preheated 425ºF (220ºC) oven 10 minutes; reduce heat to 350°F (180°C) and bake 25 minutes longer or until centre is softly set. Do not overbake. Cool before cutting.