At a Southern holiday meal, there's really nothing better than showcasing the classics. This pecan pie recipe is a true classic: simple, reliable, and darn good. We can appreciate pecan pies infused with bourbon, filled with chocolate, or drizzled with caramel, and we find pecan pie bars and bites incredibly tasty forms of the dessert too; but if you're a committed traditionalist (which we can definitely relate), a classic pecan pie recipe like this is the way to go.
Ingredients
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1/2 (15-ounce) package refrigerated piecrusts
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4 large eggs
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3/4 cup sugar
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1 cup light corn syrup
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1/2 cup butter or margarine, melted
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1/4 cup firmly packed light brown sugar
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1 teaspoon vanilla extract
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1/4 teaspoon salt
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1 cup pecans, coarsely chopped
Instructions
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Unfold 1 piecrust, and roll to press out fold lines. Fit into a 9-inch pie plate according to package directions; fold edges under, and crimp.
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Whisk together eggs and next 6 ingredients in a saucepan over low heat until well blended. Pour into piecrust; sprinkle with pecans.
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Bake at 350° on lower rack 30 minutes or until pie is set.