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 pecan pie baking tips, click here.
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
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.