Fall Recipes: Blender Pecan Pie
Pie in a blender sounds crazy, but what would be really crazy is not trying this too-easy fall recipe.
- 3 large eggs
- ½ cup heavy cream
- ½ cup light corn syrup
- 2 tablespoons butter or margarine, melted
- 1 cup dark brown sugar
- 1 teaspoon vanilla
- ⅛ teaspoon salt
- 2 cups chopped pecans
- 1 9-inch frozen pie crust, unbaked
Preheat the oven to 400° F.
Place eggs, cream, corn syrup, butter, brown sugar, vanilla and salt in a blender container and blend for 10 seconds or until well mixed.
Sprinkle chopped pecans in the pie crust.
Pour blended mixture over pecans.
Bake for 30–35 minutes, or until the filling is set and golden brown on top.
Let cool on a wire rack for 30 minutes before serving.
- Do not rinse your measuring cup after you add the cream to the blender container. The cream leaves a nice coating in the cup, which helps the corn syrup glide out without sticking.
- Refrigerate any leftovers, but be sure to reheat before serving again. The pie can be frozen for up to three months.
© Cynthia Stevens Graubart & Catherine Fliegel, R.N. 2005
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