Southern Pecan Pie

Name: Southern Pecan Pie
Prep time: 5 min
Cook time: 1 h
Total time: 1 h 5 min
Ingredients: 1 cup corn syrup (white or light - I used Karo); 3 eggs (room temperature); 3/4 cup granulated sugar; 1/4 cup brown sugar (packed); 3 tablespoons butter (melted and cooled); 1 teaspoon vanilla extract; pinch kosher salt; 1-1/2 cups pecans (finely chop 1.2 cup, coarsely chop 1/2 cup, and leave 1/2 cup in halves); 1 9-inch pie crust (unbaked)

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Prep Time: 5 minutes

Cook Time: 60 minutes

Total: 65 minutes

Servings: 8

classic pecan pie

Ingredients

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1 cup corn syrup (white or light - I used Karo)3 eggs (room temperature)3/4 cup granulated sugar1/4 cup brown sugar (packed)3 tablespoons butter (melted and cooled)1 teaspoon vanilla extractpinch kosher salt1-1/2 cups pecans (finely chop 1.2 cup, coarsely chop 1/2 cup, and leave 1/2 cup in halves)1 9-inch pie crust (unbaked)

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Instructions

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Step 1

Fit the pie dough into a 9-inch pie pan.

Step 2

Preheat the oven to 350F.

Step 3

Toast the pecans for a few minutes in the oven being careful not to scorch them; set aside.

Step 4

Mix the eggs well, add the corn syrup and melted butter.

Step 5

Add the white sugar, brown sugar, vanilla, and salt; beat well.

Step 6

Stir in the pecans.

Step 7

Pour the pecan pie filling into the pie shell.

Step 8

Bake for 1 hour at 350F. You may need to let it bake 5 more minutes. Pie will still be jiggly - it will register 185- 200F on an instant read thermometer when done.

Step 9

Refrigerate overnight!!!!!

Step 10

Serve or cover with plastic wrap and refrigerate.