My sister makes the best pecan pie on earth and therefore is the Officially Designated Maker of Pecan Pie for all holiday family gatherings. My pie-making attempts have been mixed, to say the least, but this recipe? It’s solid. Okay, it’s also full of shortcuts (there’s no shame in using store-bought pie crust) and it’s not the most beautiful (broken crust!) but it is reliable and delicious. And while I’m still not-so-secretly looking forward to my sister’s pecan pie at the next occasion, I’m thrilled that I too, have entered the pantheon of ~respectable pie bakers.~
Ingredients:
- 1 store-bought pie crust
- 1 cup light corn syrup
- 3/4 cup granulated sugar
- 1/4 cup light brown sugar
- 2 tablespoons butter, melted and cooled
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
- 3 eggs, lightly beaten
- 1 1/4 cups roughly chopped pecans, plus 1/2 cup halves
- Heat oven to 350F degrees. In the meantime, whisk corn syrup, butter, vanilla, salt, and eggs in a large bowl, then fold in chopped pecans. Distribute filling evenly in the prepared pie crust, then arrange pecan halves decoratively around the inside edge of crust. Bake until crust is golden brown and filling is set, about 1 hour. Let cool completely before serving.