Old-Fashioned Pecan Pie

By mamacasma

Homemade crust and copious amounts of dark corn syrup give this traditional pecan pie a leg up on the competition.

Ingredients

• 3/4 cup(s) dark corn syrup
• 1/2 cup(s) dark brown sugar
• 3 tablespoon(s) butter or margarine, melted
• 1 teaspoon(s) vanilla extract
• 1 pinch(s) salt
• 3 large eggs
• 1 1/2 cup(s) pecan halves, toasted
• 1 9-Inch Baked Pie Shell

Details

Servings 10

Preparation

Step 1

Prepare 9-Inch Baked Pie Shell as recipe directs. Cool pie shell on wire rack at least 10 minutes. Reset oven control to 350 degrees.
In large bowl, with wire whisk, mix corn syrup, sugar, butter, vanilla, salt, and eggs until blended. With spoon, stir in pecans.
Pour filling into pie shell. Bake 43 to 45 minutes or until filling is set around edge but center jiggles slightly. Cool on wire rack at least 3 hours for easier slicing. Refrigerate leftovers up to 1 week.