Pecan Pie

A refrigerated pie crust keeps the prep time for Pecan Pie under 5 minutes. Pair with Vanilla Ice Cream for the ultimate treat.

Ingredients:

• 1/2 (15-oz.) package refrigerated piecrusts
• 3 large eggs
• 1/2 cup sugar
• 1/4 teaspoon salt
• 3 tablespoons butter, melted
• 1 cup dark corn syrup
• 1 teaspoon vanilla extract
• 2 cups pecan halves
• Walter's Ultimate Vanilla Ice Cream (optional)
• Garnish: fresh mint sprigs

Directions:

1. 1. Fit piecrust into a 9-inch pieplate according to package directions. Fold edges under, and crimp.
2. 2. Whisk together eggs and next 5 ingredients until thoroughly blended. Stir in pecans. Pour mixture into piecrust.
3. 3. Bake at 350° on lower rack 40 minutes or until pie is set, shielding edges with aluminum foil after 15 minutes. Cool completely on a wire rack. Serve with Walter's Ultimate Vanilla Ice Cream, if desired. Garnish, if desired.

Walter Royal, The Angus Barn, Raleigh, North Carolina, Southern Living
NOVEMBER 2006