Pecan Pie (The 4 Egg Version)

Name: Pecan Pie (The 4 Egg Version)
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 1 9-inch pie, 8-10 serving(s)
Ingredients: 1 refrigerated pie crust; 4 large eggs; 3/4 cup sugar; 1 cup light corn syrup (I use 1/2 light, 1/2 dark); 1/2 cup butter; 1/4 cup packed light brown sugar; 1 teaspoon vanilla extract (real stuff); 1/4 teaspoon salt; 1 cup pecans

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Recipe by Chef #353256

This pecan pie was pulled from a Southern magazine and I have kept it for years. I think it's the best and the extra eggs helps it from being too runny.

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READY IN: 50mins

SERVES: 8-10

YIELD: 1 9-inch pie

UNITS: US

INGREDIENTS

Nutrition

1

refrigerated pie crust
4

large eggs
³⁄₄

cup sugar
1

cup light corn syrup (I use 1/2 light, 1/2 dark)
¹⁄₂

cup butter
¹⁄₄

cup packed light brown sugar
1

teaspoon vanilla extract (real stuff)
¹⁄₄

teaspoon salt
1

cup pecans

DIRECTIONS

Preheat oven to 350 degrees.
Unfold pie crust and press into 9 inch pie plate.
Whisk together eggs and next 6 ingredients in a saucepan over low heat until well blended. Pour into pie crust. Sprinkle with pecans.
Bake at 350 on lower rack for 35 minutes or until pie is set.

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