Our practically perfect pecan pie recipe holds itself together deliciously with a light corn syrup — an ingredient many people already have in their kitchen cupboards.
The filling this recipe makes is sweet and flavorful but not too strong, allowing the taste of the nutty toasted pecans to shine through.
Want to try something a little different? Experiment! In the past, the flavor of your pecan pie varied by region, because each area used a sweetener that could be found locally.
For example, in the south, dark molasses and sorghum was often used, though from the Carolinas to Florida, brown sugar and light corn syrup were preferred. In Texas, honey was a main ingredient, while up in New England, maple sugar and maple syrup were commonly part of the recipe.
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A practically perfect pecan pie
- 2 cups sugar
- 2 cups light corn syrup
- 1 cup butter
- 8 large eggs, beaten
- 1- 1/2 teaspoons vanilla extract
- 1/2 teaspoon salt
- 1- 1/2 cups pecan halves
- One 9-1/2" unbaked pie shell
- Combine the sugar, light corn syrup, and butter together in a medium saucepan. Heat to low, stirring continuously, until the better melts and sugar dissolves.
- Cool. Once cool, add eggs, vanilla and salt. Whisk until well blended.
- Pour the mixture into a unbaked pie shell.
- Top with pecan halves.
- Bake at 325 degrees for 50-55 minutes.
- Once done, remove from oven and cool on a wire rack.
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