I usually like to make a pecan pie each year around Thanksgiving since they taste soo much better homemade. Since I didn't have much time for baking this past year with boards right around the corner, I decided to make some for dessert last night.
Southern Pecan Pie
1 piecrust, homemade or frozen
1 cup light corn syrup
1 cup packed light brown sugar
1/2 teaspoon salt
5 1/3 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
3 large eggs
2 1/2 cups toasted pecan halves
1. Preheat oven to 350 F. Cook pie crust for 10 minutes then remove from oven (leave oven on). While piecrust is baking, combine corn syrup, brown sugar, salt, vanilla extract, and butter in a medium bowl. Beat eggs and add to mixture.
2. Finely chop 1/2 cup of toasted pecans and line the bottom of the cooled piecrust with them. Rough chop 1 cup of pecans and add to the wet ingredients. Reserve 1 cup of pecans for decorative top.
3. Pour wet ingredients into the pie crust over the finely chopped pecans.
4. Add whole pecan halves in a decorative pattern starting with the outer row. For each row I like to put the fatter end of the nut towards the outside of the pie so they fit a little better.
5. Bake for 40-50 minutes until a sharp knife inserted into the pie comes out clean. Cool completely before serving.
I like to serve my pecan pie with vanilla bean ice cream and whipped cream, but this pie is so good to almost don't need it.
Hope you enjoyed!
