Culinary Cooking and Concepts
Chef Katie Cowsert, Pastry Chef, University Club of MSU
Featured Food: Pecans Yield: serves 12


  • ¾ stick butter, melted
  • 1 ¼ c brown sugar
  • ¾ c corn syrup
  • 2 t vanilla
  • ½ t salt
  • 3 eggs
  • 2 c pecan halves
  • Chocolate chips (optional)


Put melted butter and brown sugar in a bowl and whisk until smooth. Add corn syrup, vanilla and salt. Whisk in eggs.

Put pecan halves and chocolate chips into the raw pie shell. Pour filling over pecans. Bake at 350°F for 50 minutes to 1 hour. 

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