Pecan Pie – the quintessential Southern pie. A tender, sweet butter crust serves as the foundation that encases this rich, buttery, gooey, pecan filling. I’ve tried countless pecan pie recipes over the years and I always come back to this recipe which uses brown sugar instead of white sugar; brown sugar intensifies the flavor. This recipe is a little less sweet than most and a little richer with a bumped up amount of butter in the filling. This is the perfect, Classic Pecan Pie!
Preheat oven to 350°F.
One unbaked pie crust
3/4 stick unsalted butter (6 tablespoons)
1 1/4 cup light brown sugar packed
3/4 cup Steen’s Cane Syrup (light corn syrup can be substituted)
2 teaspoons vanilla extract
1/4 teaspoon salt
3 large eggs
2 cups pecan halves
Whipped Cream or Vanilla Ice Cream for topping
Instructions
- Melt the butter in a small heavy saucepan over medium heat. Add brown sugar, whisking until smooth. Remove from heat and whisk in corn syrup, vanilla, and salt. Allow the syrup mixture to cool. Lightly beat eggs in a medium bowl, then whisk in corn syrup mixture. Put pecans in pie shell and pour corn syrup mixture evenly over them. Place the pie on a baking sheet and bake at 350 degrees or until filling is set, 50 minutes to 1 hour. The pie is done when the center temperature reaches 200 degrees. Cool completely. Serve with whipped cream or vanilla ice cream.
