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Pecan Pie


  • 4 eggs
  • 1 cup dark brown sugar
  • 3/4 cup light corn syrup
  • 1/2 tsp salt
  • 4 Tbsp melted butter
  • 1 tsp vanilla extract
  • 2 cups chopped pecans
  • 1 unbaked pie shell, in 9" pan


  • Preheat oven to 400 degrees (375 for convection oven). In a large bowl, combine eggs, brown sugar, corn syrup, salt, vanilla, and melted butter. Use a wire whip to mix well.
  • Sprinkle the chopped pecans evenly over the pie crust, then pour the egg mixture over the top. Arrange the pecan halves around the outside edge of the pie for a nicely decorated look.
  • Bake the pie on the middle rack in the oven for ten minutes. Turn the oven down to 325 degrees (300 for convection oven) and continue cooking for 25 to 30 minutes longer. Note: the pie will be firmly set at the edges, but still a little loose in the center. Don’t worry – it will set up completely as it cools.
  • Cool the pie completely at room temperature, then serve with whip cream.
Course: Dessert