Old-Fashioned Pecan Pie

Old-Fashioned 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)

Whipped cream or vanilla frozen yogurt (for serving; discretionary)

Planning

Preheat broiler to 350°F with a baking sheet on center rack.Three-cheese-souffles.

Carry out mixture on a delicately floured surface with a softly floured folding pin into a 12-inch round and squeeze into a 9-inch pie plate. Trim edge, leaving a 1/2-inch overhang. Overlap overhang under and delicately press against edge of pie plate, then, at that point, crease beautifully. Delicately prick base done with a fork. Chill until firm, no less than 30 minutes (or freeze 10 minutes).Old-Fashioned Pecan Pie

In the mean time, dissolve margarine in a little weighty pot over medium hotness. Add earthy colored sugar, speeding until smooth. Eliminate from hotness and speed in corn syrup, vanilla, zing, and salt. Deconstructed-red-yeast-chicken.

Softly beat eggs in a medium bowl, then, at that point, speed in corn syrup blend.

Put walnuts in pie shell and pour corn syrup combination equally over them. Heat on hot baking sheet until filling is set, 50 minutes to 60 minutes. Cool totally. Cool. Appreciate it!Chicken-enchilada-quinoa.

Old-Fashioned Pecan Pie VIDEO