23 December 2008

Classic Pecan Pie

I make this pie every year for one of the guys my husband works with. I've been doing this for four years now and will keep on with it. I do make this pie for holiday parties as well, but only when asked...for some reason, not all people LOVE pecan pie the way I do! The nerve! LOL!


1 (9 inch) pie shell
3/4 cup white sugar
3/4 cup light corn syrup
3 eggs, beaten
1 teaspoon vanilla extract
1 pinch salt
1 cup chopped pecans


Preheat oven to 350 degrees F (175 degrees C).

Prick pastry shell in several places with a fork and bake in preheated oven for 5 minutes. Remove and allow to cool.

In a large bowl, combine sugar, corn syrup, eggs, vanilla, salt, and pecans. Mix well, then pour into pie shell.

Bake in preheated oven for 45 minutes. Check after 30 minutes; if crust is getting too brown, cover edges with aluminum foil. When done, pie will be a little loose in center, but will set as it cools; do not overbake.
I put my pies onto a wire rack to help cool the bottom.

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