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+ servings
Pecan Pie

Bake Sale Betty's Pecan Pie

An old pie recipe from C&H sugar
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 8
Author Cookie Madness


  • 1 pie shell 9-inch, unbaked
  • 3 eggs lightly whisked
  • 1 cup corn syrup dark
  • 1/2 cup C&H Pure Cane Golden Brown or Dark Brown Sugar firmly packed
  • 2 oz. butter melted
  • 1 teaspoon of vanilla
  • 1/2 cup pecans chopped
  • 1/3 cup pecan halves toasted


  • Preheat oven to 425°F.
  • In a large bowl, mix together eggs, corn syrup, sugar, butter and vanilla. Set aside.
  • Sprinkle chopped pecans in pie shell and then add pecan halves. Pour pie filling over nuts.
  • Bake pie at 425°F for 20 minutes. Lower oven temperature to 350°F and bake until pie filling is firm, approximately one hour. Note: I baked this pie for 10 minutes at 425 then reduced the heat to 325 and baked for 35 minutes. the pie was slightly shakey in the center and set up perfectly.