Perfect Pecan Pie

Pecan Pie


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Perfect Pecan Pie


9 Inch Pie Shell

3 Large Eggs (Room Temperature)

1 Cup Light Corn Syrup

1 Teaspoon Vanilla Extract

1/3 Cup Packed Light Brown Sugar

1/3 Cup Sugar

2 ½ Tablespoons Melted & Cooled Unsalted Butter

1/8 Teaspoon Salt

2 Cups Pecan Halves

1 Cup Chilled Heavy Whipped Cream (Optional)

Preheat the oven to 350° F. Line the pie pan with the pastry and crimp the edges and store in the refrigerator while preparing the filling. In a large bowl beat the eggs until blended, but not too much. You don’t want the eggs to be frothy. Stir in the corn syrup and the vanilla. In a separate small bowl mix together the brown sugar and granulated sugar. Make sure there are no lumps. Add the sugars, the melted butter and salt into the egg mixture. Spread 1 cup of the pecans on the bottom of the pastry shell. Pour the filling mixture over the pecans. Pour the remaining 1 cup of pecan over the top of the mixture and even them out. Bake the pie for 60 minutes until the filling is slightly puffed and the inserted knife comes out clean. Allow the pie to cool to room temperature. If you would like to serve whip cream then whip the cream and serve it on the side. Serves 8


    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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