Pecan Pie

This pecan pie is the best recipe out there. My great-grandmother Mama Jean was the best pie baker I had ever had the privilege to know.

You will definitely need this on your Thanksgiving or Christmas table this holiday season.

Ingredients

1 unbaked pie crust for a 9-inch pie
1-1/4 cups dark corn syrup
3 large eggs, lightly whisked
3/4 cup granulated sugar
2 tablespoons butter, melted
1-1/2 teaspoons vanilla extract
2 cups chopped pecans

Instructions

Preheat oven to 350ºF. Prepare the pie shell in the 9-inch pie plate. Using your thumb and and index finger, crimp the edges of the pie shell. Set the pie shell in the refrigerator while you prepare the filling.
To prepare the filling, using an electric mixer on medium speed, mix together the corn syrup, eggs, granulated sugar, butter, and vanilla until light brown in color, about 3 minutes. Stir in the pecans with a spatula, making sure they are incorporated throughout.
Dump the filling into the pie shell, distributing it evenly. Place the pie plate on a baking sheet and bake 55-60 minutes or until the pie is firm in the middle.
Transfer pie plate to a wire cooling rack and allow the pie to cool and set for 1 hour prior to serving.
Pecan pie is best served at room temperature. It can be store in the refrigerator for up to 5 days.

Pecan Pie

Preheat oven to 350ºF. Prepare the pie shell in the 9-inch pie plate. Using your thumb and and index finger, crimp the edges of the pie shell. Set the pie shell in the refrigerator while you prepare the filling.

To prepare the filling, using an electric mixer on medium speed, mix together the corn syrup, eggs, granulated sugar, butter, and vanilla until light brown in color, about 3 minutes.