Mom's Pecan Pie
Our family's recipe for pecan pie. It's similar to the one on the Karo bottle, but with a little more butter and less sugar. I use half light and half dark corn syrup.
Servings 8
Ingredients
- 1 9 inch unbaked pastry crust
- 1 cup pecans roasted and chopped
- 3 large eggs room temperature
- ½ cup granulated sugar 100 grams
- 1 cup corn syrup I use ½ light and ½ cup dark
- 1 teaspoon vanilla extract
- ¼ cup melted butter can use salted or unsalted
- ⅛ to ¼ teaspoon salt use ⅛ if butter is salted, ¼ if unsalted
Instructions
- Preheat oven to 350 degrees and have ready a rimmed baking sheet.
- If you haven't done so, roast your pecans by laying them on a baking sheet and baking for about 6 to 8 minutes at 350 or until they start to release their oils. Let cool, then chop.
- Line a 9 inch pie dish with pastry. You can use a glass dish or a disposable 9 inch pie pan.
- Spread the roasted pecans across the bottom of the pastry lined pie dish.
- Whisk the eggs until the yolks are blended with the whites, then whisk in the sugar, corn syrup, vanilla, melted butter and salt.
- Pour filling over pecans (they will rise to the top when the pie is baked).
- Put the pie on the rimmed baking sheet and bake for 50-60 minutes or until pie appears set (though it should be slightly jiggly when you pull it from the oven).
- Let cool for several hours, then cover and freeze overnight if you have time. Bring to room temperature before serving.
