Prep 15 mins
Cook 50 mins
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.
- 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.
- Pour filling into unbaked pastry shell and top with pecan halves.
- Bake at 325 degrees for 50 to 55 minutes. Serve warm or cold.
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.
A thunderous applaud from my squeaking sofa springs.
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!