Great delicacies shouldn’t be troublesome. And with Pecan Pie in a pan cooking up the best pecan pie “homemade” just got a lot much easier. Generally believed to be a favorite in the American South, pecan pie is a 20th-century invention based on traditional sugar pies – simple blends of brown sugar, eggs, milk, and butter. Our pecan pie filling, made in the central Texas hill country, lets you easily create a pie catching the flavor of the classic southern recipe.
When a late-night craving occurs, or in the next few days after the holiday, they would be pleased to note that they have the perfect serving of Pecan Pie in a Jar waiting in the fridge.
2 cups pecan halves, cut into coarse pieces
1 cup white sugar
3/4 cup light corn syrup
3/4 cup dark corn syrup
1/4 cup butter, melted
1 1/2 tsp vanilla extract
1 pinch salt
8 half-pint (with lids and rings) canning jars
2 9-inch pie crusts, unbaked
1. Preheat oven at about 175 degrees C (350 degrees F). Stretch pecans over a baking sheet.
2. Bake the pecans in the preheated oven, 6 to 8 minutes, until lightly toasted. Cool to room temperature.
3. In a saucepan, bring sugar, light corn syrup, and dark corn syrup to a boil; boil for 2 minutes. Remove from heat and refrigerate for about 10 minutes.
4. Whisk the eggs in a large bowl until they are frothy. Slowly add the syrup mixture, whisking vigorously to avoid curdling of the eggs. Stir in sugar, vanilla extract, and salt until a smooth batter.
5. Spray eight small jars with spray cooking — press pieces of pie crust dough into the jars’ bottom and sides. Fill each jar with a layer of toasted pecans. Spoon in batter, top with 1/4 inch rim.
6. In a preheated oven, bake it for about 40 minutes or until darkened on top. Before serving, Cool to room temperature.
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