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Ingredients
- 1 (9-inch) refrigerated or frozen pie crust (thawed)
- 1/2 cup light corn syrup
- 1 cup light brown sugar, firmly packed
- 1/4 cup granulated sugar
- 2 tablespoons unsalted butter, melted
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 3 eggs
- 1 to 1-1/2 cups chopped pecans, divided
- Pecan halves to garnish top of pie, optional
Details
Preparation
Step 1
Preheat the oven to 350 F.
If using a refrigerated crust, unroll and place in a 9-inch pie plate. Fold the overhang under and crimp the edge with a fork or your fingers. Prick either crust lightly and bake until light golden brown, about 9 minutes. Cool completely on a wire rack. (Leave the oven on.)
Whisk the eggs in a medium bowl. Add the corn syrup, brown sugar, granulated sugar, salt, melted butter, and vanilla, whisking well. Stir in 1/2 cup chopped pecans.
When crust is cool, spread remaining 1/2 cup chopped pecans evenly over the bottom of the crust. Pour the filling over the pecans. Arrange pecan halves on top in a decorative pattern, if desired. Gently tent a piece of aluminum foil over the filling and crust.
Bake pie for 30 minutes then remove the foil and continue to bake for another 20-30 minutes, or until center is set and a knife inserted into the center comes out clean. (The center should only have a very slight jiggle.) Cool completely on a rack.
Serve as is or topped with whipped cream / whipped topping or vanilla ice cream.
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