Southern Pecan Pie (Print Version)
# Ingredients:
01 -
1/2 cup plain white sugar.
02 -
1 teaspoon pure vanilla.
03 -
3 medium eggs, stirred together.
04 -
3 tbsp melted salted butter.
05 -
1 (9-inch) frozen pastry shell.
06 -
A pinch (1/4 tsp) of ground cinnamon.
07 -
1 cup dark corn syrup.
08 -
1 and 1/2 cups chopped pecan nuts.
# Instructions:
01 -
Put the pie shell on a baking tray. If it’s frozen, let it sit to thaw. Heat oven to 350°F.
02 -
Combine eggs, sugar, and butter using a whisk. Stir in corn syrup, vanilla, and cinnamon until smooth.
03 -
Scatter the pecans in the shell evenly. Pour the mixture of filling across the nuts.
04 -
Wrap crust edges in foil after 20 minutes to keep from burning. Bake for 45-50 minutes. Center should jiggle just a bit when it’s ready. Let cool before eating.
# Notes:
01 -
It freezes nicely.
02 -
Edge foil stops crust from burning.
03 -
Stay at room temperature for 2 days.
04 -
Don’t let it overcook.
05 -
Great paired with ice cream.
06 -
A timeless holiday treat.