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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 12 |
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There are a ton of really great pecan pie recipes on here, but none are quite like my family's recipe. I've always thought the vanilla and cinnamon give it a little something. I've received a lot of requests for it lately, so I'm just posting it here for my friends You can use only one kind of corn syrup if you prefer, but the combination definitely enhances the flavor! Ingredients:
1 cup sugar |
1/4 cup light corn syrup |
1/4 cup dark corn syrup |
1/4 cup butter, melted |
1 teaspoon vanilla (depending on personal preference) |
1/2 teaspoon salt |
1/4 teaspoon cinnamon |
3 eggs, beaten |
1 1/4 cups pecans (i crush them in the bag with a rolling pin but you could also just buy halves or pieces) |
1 (9 inch) unbaked pie shells, prepared according to package |
Directions:
1. Preheat oven to 375.
2. In a medium sized bowl, combine sugar, corn syrups, and melted butter.
3. Add vanilla, salt, cinnamon, and nutmeg. Mix thoroughly.
4. Add in the eggs and pecans and stir until fully integrated.
5. Pour into pie shell.
6. Place pie in hot oven on center rack and bake for 45 minutes, or until center seems set and barely jiggles. A little jiggle is okay! It will set while cooling.
7. Remove oven and let pie set for at least 15-20 minutes before cutting.
8. Enjoy!
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