Classic Pecan Pie
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From the kitchen of Kimberly Maynard
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Recipe Details
|
Bake Time: |
50-55
minutes |
Yields: Tags: |
8 servings Contains nuts, Good for parties/potlucks |
Ingredients
1 cup sugar
4 eggs
1 cup corn syrup
1/3 cup butter
1 teaspoon vanilla extract
1/4 teaspoon salt
9 inch unbaked pie crust
1 1/2 cups pecan halves, picked through to remove shells
Directions
When ready to bake, preheat oven to 325 degrees.
In a medium sauce pan, combine sugar, corn syrup and butter.
Stir mixture constantly while cooking over slow heat.
Stir until sugar dissolves and butter is fully melted.
Remove from heat.
It is very important that you let this mixture cool.Add eggs, vanilla and salt to the cooled mixture. Stir well.
Fill pie crust with mixture and top with pecan halves.
Start in the very center of the pie and hand place each pecan starting with a large pecan half in the middle. Place the pecan halves to form rings or circles of connecting pecan halves. Continue making additional rings of pecan halves until you have covered the pie. This takes extra time, but makes this pecan pie a classic.
Bake for 50–55 minutes.
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