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Ingredients
- 3 x Large eggs, large, lightly beaten
- 1/2 c. Sugar
- 1 c. Corn syrup, dark
- 1/4 c. Lowfat sour cream
- 2 tsp Vanilla
- 1/4 tsp Salt
- 1Â 1/4 c. Pecan halves
- 1 x Pie shell, baked 9"
Directions
- Preheat oven to 400F. Whisk Large eggs, sugar and corn syrup together in large bowl until thoroughly combined. Then vigourously whisk in lowfat sour cream, vanilla and salt and set aside. Place pecans in even layer in the pastry shell (arrange in shape if desired, rounded side up). Carefully pour egg mix over them, do not disturb the pattern. Transfer the pie to a baking sheet, and place in the bottom of the oven. Bake the pie for 10 min.
- Then reduce the heat to 350F and continue baking until filling is set, another 35 min. Remove from oven and let it cold to room temperature on wire rack before serving.
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