You know the ol’ saying…there’s always room for dessert!
Well, today is the day you can actually take the saying to heart because it’s National Dessert Day. In honor of this sweetest of holidays, why not try out this rich, nutty Pecan Pie recipe that’s packed full of ooey-gooey deliciousness?
Makes 8 servings.
- 1 cup pecan halves
- 1/4 cup firmly packed light brown sugar
- 1/4 cup dark corn syrup
- 8 tablespoons Hiland Dairy Butter, melted
- 1 1/2 cups sugar
- 3 eggs, beaten
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup Hiland Dairy Buttermilk
- 1 unbaked 9-inch pie crust
Preheat oven to 350°F. Line a jelly-roll pan with aluminum foil. Lightly grease the foil. Stir the pecan halves, light brown sugar and dark corn syrup together in a small bowl. Spread the mixture out on the jelly-roll pan and bake, stirring every 4 minutes, for 13 to 15 minutes or until glaze thickens. Remove the pan from the oven and spread the pecans in a single layer of wax paper. Let the pecan cool completely, separating them with a spoon as they cool.
Lower the oven to 325°F. Combine all the remaining ingredients in a mixing bowl and pour the mixture into the unbaked pie crust. Scatter the chopped glazed pecans evenly on top of the pie filling. Bake for 50 minutes to 1 hour, or until set. Let the pie cool on a wire rack before serving at room temperature.