Dark Pecan Pie - Virginian Hostess Style
- Reviews 7
Ready In: 50 mins
Serves: 8
Yields: 1 9-inch pie
Ingredients
- 3 eggs, at room temperature
- 1 cup dark corn syrup
- 1⁄2 cup sugar
- 2 tablespoons butter, melted
- 1 teaspoon vanilla extract
- 1⁄8 teaspoon salt
- 1 cup pecan halves, chopped
- 1 unbaked 9-inch deep dish pie pastry
- 1⁄2 cup pecan halves, no imperfections, for decoration
Directions
- Sort through pecan halves and fill 1/2 cup with perfect pecan halves, and reserve until ready to put pie in oven.
- Preheat oven to 350 degrees Fahrenheit.
- Chop 1 cup of pecan halves or pecan pieces in food processor on pulse setting, and set aside.
- In a medium bowl, lightly beat eggs.
- Stir in the corn syrup, sugar, butter, vanilla and salt.
- Add the chopped pecans to the chess pie mixture and mix well.
- Pour chess pie mixture into unbaked pie shell.
- Top filling with perfect pecan halves.
- Cover pie edges loosely with foil.
- Bake at 350 degrees Fahrenheit for 20 minutes.
- Remove foil. Bake 20 minutes or longer or until a knife inserted near the center comes out clean. (That took me an additional 10 minutes.).
- Cool on a wire rack.
- Store in the refrigerator.
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