Favorite Pecan Pie

LonghornMama's Note:

From Southern Living, this is my favorite pecan pie. The difference comes from the butter, sugar and corn syrup being cooked together before other ingredients are added. I prefer the recipe as stated, but Southern Living says you may also add 3 tablespoons rum with the eggs for a Rum Pecan Pie. Praline liquer is even better. Note the recipe calls for pecan halves, not chopped pecans. It takes about two minutes to arrange the pecans in concentric circles on top of the filling, making a beautiful presentation that will impress your friends and family. I've also used 1 1/2 cups chopped pecans instead of pecan halves.

• Total Time: 1 hrs 5 mins
• Prep Time: 15 mins
• Cook Time: 50 mins

Ingredients:

Serves: 8

Yield: 1.0 pie

• 1/2 cup butter
• 1 cup sugar
• 1 cup light corn syrup
• 4 eggs, beaten
• 1 teaspoon vanilla
• 1/4 teaspoon salt
• 1 unbaked 9-inch pie shell
• 1 -1 1/4 cup pecan halves

Directions:

1. Combine butter, sugar and corn syrup in a saucepan; cook over low heat, stirring constantly, until sugar dissolves. Let cool slightly. Add eggs, vanilla and salt to mixture; mix well.
2. Pour filling into unbaked pastry shell and top with pecan halves.
3. Bake at 325 degrees for 50 to 55 minutes. Serve warm or cold.

Reviews

[Texas Lady #2]

I live here in Texas where we are known for pecans and pecan pie. I myself have two pecan trees in my yard and use them to make pecan pies. I am always searching for the best pecan pie recipe and without a doubt have no found it. It is absolutely the best pie I have ever eaten. It is creamy and not to sweet and bakes up beautifully. After 1/2 hour of baking I do use the pie crust shield to prevent the edges from browning. A+ to this pie.

[PeaceMonger]

This is a really good pecan pie recipe. I've never made pecan pies before, but I recently started experimenting with them. I've tried 4 recipes so far, including one from Cook's Illustrated, and so far this is the best one. Excellent flavor! The only thing I changed was that I toasted the pecans for about 8 minutes, and then chopped them a little bit before adding them directly to the filling mix. I find that while this doesn't look as fancy, it is much easier to cut and serve with the chopped pecans. Also, toasting nuts does amazing things to the flavor!

[DianeTG]

This is the same recipe learned from my mother (some 60 years ago) and this is the first time I have ever seen it in print (other than hers) - cook the syrup and sugar, no brown sugar, no dark Karo, it is the best and always requested at family reunions - thanks for printing it