Southern Pecan Pie

Southern Pecan Pie

Florence FabricantTime 1 hour 30 minutes Yield 8 servings

Ingredients

• Pastry for a 9-inch pie shell
• 3 large eggs
• 1 cup light corn syrup
• 1 teaspoon vanilla extract
• ⅓ cup packed light-brown sugar
• ⅓ cup granulated sugar
• 2 ½ tablespoons unsalted butter, melted and cooled
• Pinch of salt
• 2 cups pecan halves
• 1 cup heavy cream, chilled (optional)

Preparation

• Step 1

  Line a pie pan with the pastry and crimp the edges. Refrigerate the pastry shell while preparing the filling. Preheat oven to 350 degrees.
• Step 2

  In a large bowl beat the eggs until blended but not frothy. Stir in the corn syrup and the vanilla.
• Step 3

  Mix the brown and granulated sugars together in a small bowl, making sure there are no lumps. Stir the sugars, the melted butter and the salt into the egg mixture.
• Step 4

  Spread the pecans over the bottom of the pastry shell. Pour the filling mixture over the pecans.
• Step 5

  Bake the pie 55 to 60 minutes, until the filling is slightly puffed and a knife inserted in the filling off-center, about 2 1/2 inches from the edge, comes out clean.
• Step 6

  Allow the pie to cool to room temperature. If desired, whip the cream and serve it on the side.