Nancy's Southern Pecan Pie

I have gotten rave reviews on this pie. Different than the syrupy kind. This is a combination of half a dozen different pecan pie recipes that I had tried over the years.

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Ingredients:

  • 1/2 cup melted butter (do not substitute) pie will not set
  • 1 cup light brown sugar
  • 1 cup light corn syrup
  • 4 eggs beaten (use large or extra large eggs)
  • 1 tsp. vanilla
  • 1/4 tsp. salt
  • 9 inch unbaked pie shell
  • Pecan halves to cover top of pie

Directions:

Combine butter, sugar, corn syrup and cook over very low heat, stirring constantly until sugar is dissolved. Cool slightly.

Beat eggs, and add 3 Tbsp. of the sugar mixture to the eggs. Stir to blend well. Return egg mixture to sugar mixture. Blend well.

Add vanilla, salt and blend well.

Pour into a pastry shell.

Using your thumb and first finger pick up a pecan half and place it gently on top of the sugar/egg mixture along the outside edge in the pie shell. Place pecan halves completely around the outside edge. Start a second line of pecan halves just touching the first row. Repeat the circles until there is room for only one or two pecan halves in the center of the pie.

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Place pie in a 350 degree F oven on the center shelf. Bake 50 to 55 minutes. Check about 15 min before it should be done and if necessary cover the pie crust with a ring of aluminum foil to prevent too much browning. Allow to cool to room temperature before cutting. Serves 6 to 8.

This is wonderful in those tiny tart shells that will hold only a couple of Tbsp. of the sugar mixture and a pecan half on top for buffets, church dinners.

Servings: 6 to 8
Time:20 Minutes Preparation Time
50 to 55 Minutes Cooking Time

Source: A combination of 5 or 6 pie recipes I have tried over the years.

By Nancy from Cross Lanes, WV

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November 25, 20090 found this helpful

Nancy, I know this is excellent, as are all your truly special and varied recipes. Lorene B.

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