Print recipe| Serves | 6 to 8 |
| Prep time | 15 minutes |
| Cook time | 50 minutes |
| Total time | 1 hours, 5 minutes |
The best southern pecan pie. Gooey with caramel deliciousness and crunchy with the nutty taste of pecans.
Ingredients
- 1/4 cup Butter
- 2/3 cups Brown Sugar, firmly packed
- 1/4 teaspoon salt
- 1 cup corn syrup (Light or dark)
- 3 Eggs, beaten
- 1 teaspoon Vanilla Extract
- 1 cup Pecan halves or pieces (can be roughly chopped if you prefer)
- 1 Pie Crust ( I use Pillsbury, but homemade is good too!)
Directions
| 1 |
 Lightly spray pie plate with canola oil. Line pie plate with pastry shell, flute edges and sprinkle with pecans. |
| 2 |
 Cream butter and sugar until fluffy using a mixer or food processor. Add in next four ingredients mixing well. |
| 3 |
 Pour filling over pecans. Cover outer pie crust with a pie ring or loosely with tin foil. |
| 4 |
 Preheat oven to 375 degrees F. Bake 40 to 50 minutes, or longer if needed, until a tester inserted in the middle comes out clean. |
| 5 |
 Serve warm or room temperature with whipped cream. |
Note
(1) Pie will set slightly as it cools.
(2) The pie ring or foil is necessary or the outer pie crust will brown too much during cooking.
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