suemunzlinger's Recipe

Rib City Grill's Pecan Pie

Category: Copy Cat Recipes (I have not tried all of these recipes)

1/3 cup butter, softened
3/4 cup (5 ounces) sugar
1/2 cup plus 2 tablespoons (5 ounces) dark corn syrup
1/2 cup plus 2 tablespoons (5 ounces) light corn syrup
1/8 teaspoon salt
2 teaspoons vanilla extract
4 eggs, beaten
2 1/2 cups (10 ounces) chopped pecans
1 (10-inch) prepared unbaked pie shell

Heat the oven to 350 degrees F.

In the bowl of a stand mixer using the paddle attachment, or in a
large mixing bowl using a hand mixer, beat together the butter and
sugar until fully combined, about 1 1/2 minutes.

Scrape down the sides of the bowl, then beat in the dark and light
corn syrup. Beat in the salt and vanilla. Scrape down the sides of
the bowl to make sure everything is evenly combined.

With the mixer running over low speed, slowly pour in the beaten
eggs. Beat the ingredients well, making sure the beaten eggs are
fully incorporated into the mix.

Fold the chopped pecans into the batter using a spatula.

Place the prepared pie shell onto a foil-lined rimmed baking sheet.
Pour the mixture into the pie shell, and place the baking sheet in
the oven.

Bake the pie until the custard filling is puffed and set (it should
jiggle only very slightly when tapped) and a toothpick inserted in
the center comes out clean, 50 to 60 minutes. Line the outer crust
with foil if it browns too quickly before the custard is set.

Cool the pie on a rack for at least 2 hours before slicing and
serving.

Servings: 8

Source: LA Times