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Originally posted on October 27, 2008
I love pecan pie. I’m a real pecan pie aficionado, and I’ve never eaten one as tasty as this.
Many Novembers ago, I gained about fifteen pounds perfecting my very own pecan pie recipe. My gain is your gain because I’m going to share it with you, in the spirit of the coming holidays.
- 1 packaged pie crust
- 3 eggs, beaten
- ¾ cups + 2 tablespoons light corn syrup
- ¾ light brown sugar
- 3 tablespoons butter, melted
- 1 pinch salt
- 2 cups pecans, quartered (I chop them with my Food Chopper into nice big pieces OR mash them a bit in the bag. I don’t spend the time to quarter each nut.)
- Preheat oven to 350.
- Press the pie crust into the pie plate and proof. Bake 8 to 10 minutes, until the crust is just barely golden.
- Meanwhile, in a 2 quart bowl, mix together eggs, corn syrup, brown sugar, butter, and remaining pecans.
- When crust comes out of the oven, pour syrup and pecan mixture into it.
- Bake pie in preheated oven about 1 hour, or until firm. Let cool at least 1 hour before serving (if you don’t, it will be very runny when you try to cut it).
Photo courtesy of WayTru on Flickr
© 2009 – 2013, Tara Ziegmont. All rights reserved.