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Best Pecan Pie Recipe

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This recipe for Best Pecan Pie is from Family Favorites 2011, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
9 inch pie shell
1 1/4 cups small pecan halves
1/3 cup butter
1 cup packed brown sugar
1/4 cup sugar
1/4 t. salt
3 eggs
1/2 cup light corn syrup
1 T. vanilla
1/2 cup large pecan halves

Directions:
Directions:
1. Place 2 cups small pecan halves on cookie sheet and coast at 350º for 8-12 minutes, shaking pan one during baking. Let cool completely, then chop.
2. Preheat oven to 400º. Place unbaked pie crust in freezer until ready to bake, then line pie crust with aluminum foil or dried beans and bake until set, about 5-6 minutes. Remove the foil and beans and bake 2-3 minutes longer until crust is just beginning to brown on edges. As soon as the pie shell comes out of the oven, decrease oven to 300º.
3. Meanwhile, melt butter in medium saucepan. Remove from heat; mix in sugars and salt with wire whisk until butter is absorbed. Beat in eggs, one at a time, then beat in corn syrup and vanilla.
4. Place saucepan over very low heat and stir constantly with wire whisk until mixture is not and looks shiny, about 6-7 minutes. Remove from heat and strain into a large bowl (to remove any cooked egg) then stir in the cooled, toasted pecans. Pour pecan mixture into hot pie crust. Place large pecan halves on top of the filling in a decorative pattern.
5. Bake until center feels set but soft when touched and moves slightly when pie is gently jiggled, about 40 - 55 minutes. You may need to cover the edges of the crust to prevent over browning. Cool on wire rack and let cool completely.

 

 

 

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