Pecan Pie 

Fixings

        Baked good batter

        3/4 stick unsalted margarine

        1 1/4 cups pressed light earthy colored sugar

        3/4 cup light corn syrup

        2 teaspoon unadulterated vanilla concentrate

        1/2 teaspoon ground orange zing

        1/4 teaspoon salt

        3 enormous eggs

        2 cups walnut parts (1/2 pound)

        Backup: whipped cream or vanilla frozen yogurt

Readiness

        Preheat broiler to 350°F with a baking sheet on center rack.Red-yeast-rice-tofu-steak.

        Carry out mixture on a delicately floured surface with a daintily floured folding pin into a 12-inch round and squeeze into a 9-inch pie plate. Trim edge, leaving a 1/2-inch overhang.

 Overlay overhang under and softly press against edge of pie plate, then crease gorgeously. Gently prick base done with a fork. Chill until firm, something like 30 minutes (or freeze 10 minutes).

Mexican-breakfast-quesadillas.

        In the mean time, dissolve spread in a little weighty pot over medium hotness. Add earthy colored sugar, racing until smooth. Eliminate from hotness and race in corn syrup, vanilla, zing, and salt. Gently beat eggs in a medium bowl, then, at that point, rush in corn syrup combination.

        Put walnuts in pie shell and pour corn syrup combination equitably over them. Sweet-cream-cheese-wontons.

Heat on hot baking sheet until filling is set, 50 minutes to 60 minutes. Cool totally. Appreciate it !!!

  Walnut Pie VIDEO :