SOUTHERN PECAN PIE

By CheeseDiva

Ingredients

• 1 refrigerated piecrust
• 1 cup light corn syrup
• 1 cut packed light brown sugar
• 1/2 teaspoon salt
• 5 1/3 tablespoons unsalted butter, melted
• 1 teaspoon vanilla extract
• 3 large eggs
• 2 cups toasted pecan halves
• freshly whipped cream for serving (optional)

Details

Preparation time 20mins
Cooking time 70mins
Adapted from foodnetwork.com

Preparation

Step 1

Preheat oven to 375 degrees. Unroll piecrust and place in a 9 inch pie plate. Fold the overhand under and crimp the edge with a fork or your fingers. Bake crust until light golden brown(about 10 minutes). Cool completely on a rack. Leave oven on.

Whisk the corn syrup, brown sugar, salt, butter and vanilla in a medium bowl. Lightly beat the eggs in a small bowl, then whisk into the corn syrup mixture.

Finely chop 1/2 cup pecans and spread evenly over the piecrust. Roughly chop another 1/2 cup pecans and mix into the corn syrup, then pour the filling into the crust. Arrange the remaining 1 cup pecans on top in a decorative pattern.

Bake the pie until a knife inserted into the center comes out clean,40 to 50 minutes. Cool completely on a rack and serve with whipped cream, if desired.