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Pecan Pie Recipe
This Southern Pecan Pie recipe is from my Mom's collection. We live in Texas Pecan country, so the nuts are plentiful. If you can get fresh pecans, they really taste much better than bagged ones, but use what you have.Ingredients:
- 3 eggs
- 2/3 cup Sugar (I use 1/3 cup brown sugar and 1/3 cup white)
- dash salt
- 1 cup of Light Corn Syrup (or dark works great too - I usually mix half light and half dark)
- 1/2 cup of butter, melted
- 1 1/2 cups of chopped pecans
- unbaked pie shell
Instructions: - In a mixing bowl, beat eggs with a rotary beater. Add sugar and salt; stir until dissolved. (I never use a rotary beater, I found out that just whisking it together still made a delicious pie!)
- Stir in corn syrup, melted butter. Mix well. Add chopped pecans and pour into a 9 inch pastry shell.
- Cover the edge of pie crush with foil or a metal pie ring to prevent the crust from burning.
- Bake in a 350 oven for 50 minutes or until knife inserted in center comes out clean. Cool on a wire rack.
**Hint**I have made this recipe using pecan halves and chopped pecans, and amongst our family, we all agree that the chopped pecans taste better and are easier to cut into slices.
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