The proportions of sugar, corn syrup, eggs, vanilla, and pecans are perfectly balanced. This is the quintessential pecan pie, made even more wonderful with a dollop of whipped cream.
INGREDIENTS (for 8 servings):
- 1 (9 inch) pie shell
- 3/4 cup white sugar
- 3/4 cup light corn syrup
- 3 eggs, beaten
- 1 teaspoon vanilla extract
- 1 pinch salt
- 1 cup chopped pecans
Preheat oven to 350 degrees F (175 degrees C).
Prick pastry shell in several places with a fork and bake in preheated oven for 5 minutes. Remove and allow to cool.
In a large bowl, combine sugar, corn syrup, eggs, vanilla, salt, and pecans. Mix well, then pour into pie shell.
Bake in preheated oven for 45 minutes. Check after 30 minutes; if crust is getting too brown, cover edges with aluminum foil. When done, pie will be a little loose in center, but will set as it cools; do not overbake.