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Photo: Charles Walton Photo by: Photo: Charles Walton

Pecan Pie Filling

This recipe goes with Pecan Pie Cake

Southern Living OCTOBER 1998

  • Yield: about 3 cups

Ingredients

  • 1/2 cup firmly packed dark brown sugar
  • 3/4 cup dark corn syrup
  • 1/3 cup cornstarch
  • 4 egg yolks
  • 1 1/2 cups half-and-half
  • 1/8 teaspoon salt
  • 3 tablespoons butter or margarine
  • 1 teaspoon vanilla extract

Preparation

Whisk together first 6 ingredients in a heavy 3-quart saucepan until smooth. Bring mixture to a boil over medium heat, whisking constantly; boil 1 minute or until thickened. Remove from heat; whisk in butter and vanilla extract. Place a sheet of wax paper directly on surface of mixture to prevent a film from forming, and chill 4 hours.

Note: To chill filling quickly, pour filling into a bowl. Place bowl in a larger bowl filled with ice. Whisk constantly until cool (about 15 minutes).

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Pecan Pie Filling recipe

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