Traditional Pecan Pie In A Jar - cooking recipe

Ingredients
    2 cups pecan halves, broken into coarse pieces
    1 cup white sugar
    3/4 cup light corn syrup
    3/4 cup dark corn syrup
    4 eggs
    1/4 cup butter, melted
    1 1/2 teaspoons vanilla extract
    1 pinch salt
    8 half pint canning jars with lids and rings
    cooking spray
    2 unbaked 9-inch pie crusts
Preparation
    Preheat oven to 350 degrees F (175 degrees C). Spread pecans on a baking sheet.
    Bake pecans in the preheated oven until lightly toasted, 6 to 8 minutes. Cool to room temperature.
    Bring sugar, light corn syrup, and dark corn syrup to a boil in a saucepan; boil for 2 minutes. Remove from heat and cool slightly, about 10 minutes.
    Whisk eggs in a large bowl until frothy. Add syrup mixture slowly, whisking constantly to prevent eggs from curdling. Whisk in butter, vanilla extract, and salt until batter is smooth.
    Spray 8 small jars with cooking spray. Press pieces of pie crust dough into bottom and sides of jars. Add a layer of toasted pecans to each jar. Spoon in batter, leaving 1/4 inch rim at top.
    Bake in preheated oven until darkened on the top, about 40 minutes. Cool to room temperature before serving.

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