I've used several different pecan pie recipes over the years but this one is the easiest and happens to be delicious too! By the way, I'm not crazy about making my own pie crust. I've never been good at it and the refrigerated one that I can just roll out wins me over just about every time. |
Ingredients:
Directions:
Original recipe provide by: Ree Drummond, Food Network
- 1 refrigerated pie crust
- 1 cup granulated sugar
- 3 tbsp brown sugar
- 1/2 tsp salt
- 1 cup light corn syrup
- 1/3 cup salted butter, melted
- 1 tsp vanilla
- 3 whole eggs
- 1 cup chopped pecans
Directions:
- In a medium bowl, mix the granulated sugar, brown sugar, salt, corn syrup, butter, vanilla and eggs together in a bowl.
- Preheat oven to 350 degrees.
- Roll out the dough to fit in your pie pan; press into pan and pinch to make edges of crust.
- Spread the pecans in the bottom of the unbaked pie shell.
- Pour the syrup mixture over the top.
- Cover the top and crust gently with foil.
- Bake the pie for 30 minutes.
- Remove the foil and then continue baking for 20 minutes, being careful not to burn the crust.
- The pie will jiggle slightly in the middle when it's finished baking.
- Allow to cool for several hours or overnight.
Original recipe provide by: Ree Drummond, Food Network