I’ve had this pecan pie recipe as long as I can remember, I don’t even know where I got the recipe from, all I know it I love this pie.
Usually pecans are kept whole in a pecan pie,
but this recipe calls for them chopped.
1 -9″ unbaked pie crust
3 large eggs
1/2 cup sugar
1 teaspoon vanilla
1/2 cup light corn syrup
1/2 dark corn syrup
3 Tablespoons melted butter
1 cup chopped pecans
Dash of salt (pinch)
Combine eggs and sugar and mix well. Add the rest of ingredients in order listed. Stir well and pour into an unbaked 9″ pie shell.
Bake at 350 F for 45 to 60 minutes.
* Lightly brush pie shell with egg white before filling, this helps seal the crust and helps prevent pie crust from being soggy