Pecan Pie

Pecan Pie


Pecan Pie

1 baked pie shell (homemade or purchased)
3 large eggs
1 cup light corn syrup
1/4 cup packed brown sugar
3/4 cup granulated sugar
4 tablespoons butter, melted
1 teaspoon vanilla extract
1/2 teaspoon salt
3 cups pecan halves, toasted (see note)

Lightly sweetened whipped cream for serving (optional)

Preheat oven to 375 degrees.

To make the filling: In a large bowl, whisk eggs, corn syrup, sugars, butter, vanilla and salt until smooth; mix in pecans.

Pour mixture into pie shell and place on a rimmed baking sheet.

Bake on lowest rack until filling jiggles slightly in the center when gently shaken, 45 to 50 minutes.

Cool pie completely. Serve at room temperature with whipped cream or ice cream, if desired.

Serves 8.

To toast pecans: Preheat oven to 375 degrees. Spread nuts on a baking sheet and toast until golden, 6 to 8 minutes.