Look Ma!

Whether you say Pee-caan or pe-can, the pie named after the nut is not only delicious, but surprisingly easy to make.

Caramel Pecan Pie

I’m not much of a baker, but this will be made again!

Look ma, no pre-made pie crust.

Yup, made it myself.

Starting to make the pecan filling.

Melting the sugar.

With the nuts.

Ready for the oven.

I used the pie crust shield. It works. It rally does.

Isn’t that awesome??

Oh yeah!

Caramel Pecan Pie

Prep Time: 45 M | Cook Time: 35 M | Servings: 6-8 servings.

Ingredients:

1-2/3 cups all-purpose flour
1/4 teaspoon salt
1/2 cup cold butter, cubed
1/3 cup sweetened condensed milk
2 egg yolks
FILLING:
1-1/2 cups sugar
1/2 cup plus 2 tablespoons butter
1/3 cup maple syrup
3 Eggland’s Best Eggs
3 egg whites
1/2 teaspoon vanilla extract
2 cups ground pecans

Directions:

1. In a large bowl, combine flour and salt; cut in butter until mixture resembles coarse crumbs. Combine milk and egg yolks; stir into crumb mixture until dough forms a ball. Press onto the bottom and up the sides of an ungreased 9-in. deep-dish pie plate; flute edges. Cover and refrigerate.

2. In a large saucepan, combine the sugar, butter and syrup; bring to a boil over medium heat, stirring constantly. Remove from the heat.

3. In a large bowl, beat the eggs, egg whites and vanilla. Gradually add hot syrup mixture. Stir in pecans. Pour into pastry shell.

4. Cover edges loosely with foil. Bake at 350° for 35-40 minutes or until set. Cool on a wire rack. Refrigerate leftovers. Yield: 6-8 servings.

Nutritional Info: 1 serving (1 piece) equals 797 calories, 52 g fat (19 g saturated fat), 206 mg cholesterol, 398 mg sodium, 78 g carbohydrate, 4 g fiber, 11 g protein.

Source: http://www.tasteofhome.com/recipes/caramel-pecan-pie-2