The Best Pecan Pie Yet -- or at least, one of my favorites.
Course Dessert
Cuisine American
Prep Time 10 minutesminutes
Cook Time 50 minutesminutes
Total Time 1 hourhour
Servings 8
Author Cookie Madness
Ingredients
1 9inchdeep dish unbaked pie shell
1 ½cupspecan halves
4tablespoonsunsalted butter
3large eggs
1cuplight corn syrup or Karo "brown sugar" corn syrup
¾cuppacked dark brown sugar
2tablespoonswhipping cream
1 ½teaspoonsvanilla extract
⅛teaspoonsalt
Instructions
Preheat oven to 350 F. Place pecans in a large skillet and turn heat to medium high. Cook pecans for 2 minutes, stirring often. Reduce heat slightly, add butter to skillet with pecans, and "stir-fry" butter and pecans until butter melts and browns - take care not to burn. This should only take about 3 minutes. Remove from heat.
In medium bowl, stir or lightly whisk together eggs, corn syrup, brown sugar, cream, vanilla and salt. Stir in melted butter/pecan mixture then pour filling into unbaked crust.
Bake for 45-50 minutes or until top is golden brown and appears set. The pie should still be slightly jiggly in center. Let cool completely at room temperature. Transfer to refrigerator to chill.