PECAN PIE

Easiest and best pecan pie recipe - I’ve been making this for 30+ years. Recipe is from The Ultimate Southern Living Cookbook.

-Kelly Cannon Buchsbaum

Ingredients

½ cup butter, melted

1 cup sugar

1 cup light corn syrup

4 large eggs, beaten

1 teaspoon vanilla extract

¼ teaspoon salt

Pastry for 9-inch pie (homemade or I use Pillsbury’s pie crusts that come two in a box)

1 ½ cups pecan halves (or 1 ½ cups coarsely chopped pecans – I prefer halves)

Directions

Combine the first 3 ingredients (butter, sugar and light corn syrup). Cook over low heat, stirring constantly, until sugar dissolves. (This step is important. You’ll know the sugar is dissolved when you can see through the mixture and see very few sugar crystals)

Cool slightly. Add eggs, vanilla, and salt to the mixture. Mix well with a whisk or fork

Pour filling into unbaked pie pastry shell

Top with pecans (I like to take a fork and turn the pecan halves over where they are all facing the same way – not necessary though)

Bake at 325F for 55 minutes. Serve warm or cold