Pecan Pie
Homemade Pecan Pie
Ingredients
- 1 whole Unbaked Pie Crust
- 1 cup White Sugar
- 3 Tablespoons Brown Sugar
- 1/2 teaspoon Salt
- 1 cup Corn Syrup
- 3/4 teaspoons Vanilla
- 1/3 cup Melted Butter (salted)
- 3 whole Eggs, Beaten
- 1 cup (heaping) Chopped Pecans
Preparation Instructions
Mix sugar, brown sugar, salt, corn syrup, butter, eggs, and vanilla together in a bowl.
Pour chopped pecans in the bottom of the unbaked pie shell.
Pour syrup mixture over the top. Cover top and crust lightly/gently with foil. Bake pie at 350º for 30 minutes. Remove foil, then continue baking for 20 minutes, being careful not to burn the crust or pecans.
NOTE: PIE SHOULD NOT BE OVERLY JIGGLY WHEN YOU REMOVE IT FROM THE OVEN. If it shakes a lot, cover with foil and bake for an additional 20 minute or until set. Required baking time seems to vary widely with this recipe. Sometimes it takes 50 minutes; sometimes it takes 75!
Allow to cool for several hours or overnight. Serve in thin slivers.
My mom taught me the best way to protect the sides of your pie crust from burning.. As a school teacher she was always privy to little tricks when cutting paper..You take a large piece of foil, you then fold in in half then once more. The foil should start off as square size. Hold it up, and on the side that's folded you cut out a circle..when you open it, there is a whole the perfect size in the center..you then wrap this around your pie, tucking in at the bottom..protecting your pie crust from burning. Enjoy!!
Pour chopped pecans in the bottom of the unbaked pie shell.
Pour syrup mixture over the top. Cover top and crust lightly/gently with foil. Bake pie at 350º for 30 minutes. Remove foil, then continue baking for 20 minutes, being careful not to burn the crust or pecans.
NOTE: PIE SHOULD NOT BE OVERLY JIGGLY WHEN YOU REMOVE IT FROM THE OVEN. If it shakes a lot, cover with foil and bake for an additional 20 minute or until set. Required baking time seems to vary widely with this recipe. Sometimes it takes 50 minutes; sometimes it takes 75!
Allow to cool for several hours or overnight. Serve in thin slivers.My mom taught me the best way to protect the sides of your pie crust from burning.. As a school teacher she was always privy to little tricks when cutting paper..You take a large piece of foil, you then fold in in half then once more. The foil should start off as square size. Hold it up, and on the side that's folded you cut out a circle..when you open it, there is a whole the perfect size in the center..you then wrap this around your pie, tucking in at the bottom..protecting your pie crust from burning. Enjoy!!
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