Traditional
Pecan Pie
When
I lived in the south, I found that the good Southerners had elevated
pecan pie to an art form. Those Southern ladies could bake out-of-this-world
pecan pies. This recipe should give you similar results.
For similar recipes,
see our Chocolate Pecan Pie Recipe and
our Black Bottom Pecan Pie Recipe.
For pecan pie baking
tips, click here.
Ingredients
3/4 cup brown sugar
4 large eggs
1 cup light corn syrup
1 tablespoon vanilla extract
4 tablespoons butter, melted
1 1/2 cups pecan
halves
1 nine-inch pie
shell
Directions
Preheat the oven
to 350 degrees.
1. In a large bowl,
beat the brown sugar and eggs together. Add the corn syrup, vanilla,
and melted butter. After the filling is well-mixed, stir in the pecans.
Pour the filling into the pie shell.
2. Bake for 40 to 45 minutes or until the pie tests done. Cool in the
pan on a wire rack.
Baker’s
note: Test for doneness in one of two ways. Jiggle
the pie gently to see if the filling is still liquid. The center will
still be slightly soft but the heat of the pecan pie will continue to
cook the filling after the pie is removed from the oven. If you are
not confident in this method, insert a thin-bladed knife one inch from
the center. If it comes out clean, your pecan pie is done.
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