This pie is a Thanksgiving favorite for many people, but you don’t need the excuse of a holiday to bake it. It consists of pecans and a gooey, candy-like filling baked in a prebaked crust. Whole pecans or pecan pieces may be used, whichever you prefer.
Serves: 8Hands-on: 15 minutesTotal: 1 hour 5 minutesDifficulty: Easy
- 1 blind-baked 9-inch pie crust
- 2 cups pecans
- 1⁄2 cup dark brown sugar
- 1⁄2 cup sugar
- 1 cup light corn syrup
- 6 Tbsp. butter, melted
- 3 large eggs
- 1 tsp. vanilla extract
- 1⁄2 tsp. salt
- Preheat oven to 350°F.
- Spread out nuts evenly in the pie crust. Whisk together sugars, corn syrup, butter, eggs, vanilla, and salt to make filling. Pour filling in crust over the pecans.
- Bake for 50 minutes. Let cool before cutting.