Robb’s Caramel Pecan Pie

  • on March 29, 2009
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Ingrients & Directions

1 9-inch single-crust pastry
2/3 c Dark or light corn syrup
1 c Light brown sugar,
– firmly packed
1/2 c Butter, cut in small pieces
1/2 c Heavy cream
1/8 ts Salt
8 Egg yolks, beaten
2 ts Vanilla extract
1 1/2 c Pecan halves

Heat oven to 350 degrees F. Line 9-inch pie plate with pastry according to
recipe. Refrigerate while you prepare filling.

In 2-quart saucepan over medium hight heat, bring corn syrup, brown sugar,
butter, cream, and salt to boil, stirring constantly; cook 2 to 3 minutes,
stirring until sugar has melted and mixture is smooth.

Remove from heat; let cool slightly. Pour in egg yolks, beating constantly
until blended and smooth; beat in vanilla.

Arrange pecans over bottom of pie-crust; pour filling over. Pecans will
float to top. Bake 45 minutes until crust is golden and knife inserted
near center of filling comes out clean. Cool complete on wire rack before

6 Servings

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