|Margarita's International Recipes|
Chihuahua is a pecan-growing region, so it's not surprising that pecan pies feature prominently in their culinary repertoire. This recipe is quite similar to those for pecan pie that I have tasted in the US. It's quite good, though as most pecan pies, it's disgustingly sweet and you can only eat a little bit at the time. I also think that it needs more pecans.
While I liked it, there is no way that I will make it again. The amount of sugar and corn syrup is unbelievable - and ready to turn anyone into a diabetic.
The original recipe includes instructions on how to make the shell. I cheated and used a pre-made shell instead.
- 1/2 cup butter
- 1 cup chopped pecans
- 1/2 cup sugar
- 1/2 cup corn syrup
- 1 tsp. vanilla extract
- 1 egg, lightly beaten
In a medium size saucepan, melt the butter. Add the sugar and the corn syrup and cook until the sugar is dissolved. Add the pecans and the vanilla extract. Mix well, and add the egg a little bit at a time, whisking as you do it.
Pour into a pre-baked pie shell and cool before serving.
Adapted from a recipe by the Tecnológico de Monterrey Campus Chihuahua