Tried & True Pecan Pie

By carvalhohm

Ingredients

• 4 eggs
• 1 c. sugar
• 16-oz. bottle light corn syrup
• 1/2 c. butter, melted
• 1 t. vanilla extract
• 1/4 t. salt
• 3 c. pecan halves
• Optional: 1 c. sweetened
• flaked coconut
• 2 9-inch deep-dish pie crusts
• In a large bowl, beat eggs until frothy; whisk in sugar. Add corn
• syrup and mix well; mix in melted butter, vanilla and salt. Add
• pecans and coconut, if using; mix with a wooden spoon. Pour into
• crusts; bake at 400 degrees for 10 minutes. Reduce oven temperature
• to 350 degrees. Bake an additional 55 to 60 minutes, until a knife tip
• inserted in center comes out clean. Cool on wire racks. Makes 2 pies,
• 6 to 8 servings each.

Details

Adapted from gooseberrypatch.com

Preparation

Step 1

In a large bowl, beat eggs until frothy; whisk in sugar. Add corn
syrup and mix well; mix in melted butter, vanilla and salt. Add
pecans and coconut, if using; mix with a wooden spoon.

Pour into crusts; bake at 400 degrees for 10 minutes. Reduce oven temperature
to 350 degrees. Bake an additional 55 to 60 minutes, until a knife tip
inserted in center comes out clean. Cool on wire racks.

Makes 2 pies, 6 to 8 servings each.