Ingredients for Potholder New Orleans Pecan Pie
- 1 cup (2 sticks) softened butter
- Brown Sugar
- 1 teaspoon salt
- Dark Karo Syrup
- 3 large eggs
- 1 teaspoon vanilla extract
- Pecan Halves
- Unbaked Pie Crust
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How to Make Potholder New Orleans Pecan Pie
- Preheat oven to 450°F (232°C).
- Cream together 1 cup (2 sticks) of softened butter and 1 ½ cups granulated sugar until light and fluffy.
- Beat in 1 teaspoon salt, 1 cup light corn syrup (Karo), 3 large eggs, and 1 teaspoon vanilla extract until well combined.
- Evenly sprinkle 2 cups pecan halves in the bottom of a 9-inch unbaked pie crust, reserving ¼ cup for garnish.
- Pour the pecan pie filling over the pecans in the pie crust.
- Decorate the top of the pie with the reserved ¼ cup of pecan halves.
- Bake at 450°F (232°C) for 10 minutes.
- Reduce oven temperature to 350°F (177°C) and bake for an additional 35 minutes.
- Check for doneness by inserting a knife into the center; the outer edge should be set, the center slightly soft, and the knife should come out clean.
- Let cool completely before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
154g
Fat
37g
Carbs
24g
