Skip to content

Pecan Pie

Valerie Crewe
Ian Brown

  • 4 eggs
  • 1 cup dark brown sugar
  • ¾ cup light corn syrup
  • ½ tsp salt

  • ¼ cup melted butter

  • 1 tsp vanilla extract

  • 2 cups shelled pecans, chopped
  • 1 (9 inch) unbaked pie crust
  • ⅓ cup shelled pecan halves

Preheat oven to 400°F. Line a 9 inch pie pan with pastry. Beat eggs well in a large bowl. Add brown sugar, corn syrup, salt, melted butter and vanilla to eggs and mix thoroughly. Sprinkle chopped pecans in pie crust. Pour egg mixture over pecans. Arrange pecan halves around edge of filling next to crust, for decoration. Set on middle rack of oven and bake for 10 minutes. Reduce heat to 325°F and bake for 25 to 30 minutes longer, or until set. Remove from oven and let cool to room temperature before serving.