Ingredients
Scale
- 2 cups pecans (whole and chopped)
- 3 large eggs
- 1 cup brown sugar (light and dark mix)
- 1 cup corn syrup
- 6 tablespoons unsalted butter (melted)
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 pie crust (store-bought or homemade)
Instructions
- Preheat your oven to 350°F (175°C).
- Place the pie crust in a 9-inch pie plate and blind bake it for 10 minutes.
- In a large bowl, whisk together the eggs, corn syrup, brown sugar, melted butter, vanilla extract, and salt until smooth.
- Stir in the chopped and whole pecans, mixing well.
- Pour the filling into the partially baked pie crust.
- Bake the pie for 40-45 minutes, or until the center is set. The filling should jiggle slightly but not be runny.
- Keep an eye on the pie; if the edges of the crust are browning too quickly, cover them with foil.
- Let the pie cool completely before slicing to allow the filling to set properly.
Notes
- 2 cups pecans (whole and chopped)
- 3 large eggs
- 1 cup brown sugar (light and dark mix)
- 1 cup corn syrup
- 6 tablespoons unsalted butter (melted)
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 pie crust (store-bought or homemade)
