Growers of Texas Native Pecans Since 1972
Janis Dohmann's Pecan Pie
We have tested many pecan pie recipes but this one, which Janis has fixed several hundred times, is by far our favorite. It has won numerous awards and accolades and we hope you enjoy it also.
2 Eggs, Slightly Beaten
1 Cup Light Corn Syrup
1/4 Cup Sugar
2 Tablespoons Flour
1/4 Teaspoon Salt
1 Teaspoon Vanilla
1-1/4 Cups Broken Texas native pecans
Preheat oven to 375 deg F.
Spread pecans in an unbaked 9-inch pie shell.
Mix remaining ingredients and pour over pecans.
Bake at 375 deg F. for 40 to 50 minutes or until filling is set.
- Cover the edges of the pie crust with aluminum foil before baking and remove it about halfway through baking to prevent crust from getting too brown before the pie is done.
- For best results, be sure to use only Texas native pecans. If you insist on using hybrid pecans or pecans grown in some other state, don't complain to us if you aren't happy with the way your pie turns out.
- Note that this recipe calls for Light Corn syrup (we use the Karo brand). Many people use dark syrup in their pecan pies but we find that this gives the pies a rather strong taste and a darker, less appealing texture.
- Feel free to add more pecans than the recipe calls for to get a more crunchy result if you prefer it.
We hope you enjoy this recipe as much as we do. We would love to hear how your pie turned out -- you can contact us at janis at dohmann.com .
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