Classic Pecan Pie
Southern Living magazine
- FIT 1 pie crust into a 9-inch pie plate according to package directions. Trim pastry even with edge of pie plate. Cut remaining pie crust into leaf shapes using a small cookie or canape cutter. Attach leaves to rim of pastry using water, and press firmly to secure. Cover loosely, and freeze 30 minutes
- COOK sugar, corn syrup, and butter in a medium saucepan over low heat, stirring constantly, until sugar dissolves and butter melts; cool slightly. Stir in eggs, vanilla, and salt. Pour into crust. Arrange pecan halves in circles on top of pie.
- BAKE at 325 degrees for 50 to 55 minutes.
- Reprinted with permission of Southern Living® magazine. All rights reserved.
ReviewsRead all reviews 19
I found the Pie to have a very 'eggy' texture. Boyfriend liked it though.
I made two, one with 4 eggs and the second with 4 egg yolks and 3 egg whites. The second came out much tastier. My first pie was a success.
I made this a bit ago for my husband. His favorite is pecan pie....he loved it. I do think this was much easier than I origonally anticipated. Thanks for the post.
GREAT pie!! I'm not even big on desserts (and have even less experience in baking them) but this turned out very well. BUT I used only 3 eggs and used 1c dark brown sugar instead of 1c white. My...
It is a great pie,although I think it could be better.All my family members loved it!
This is a great recipe. It came out perfectly. It wasn't too sweet either.
I discovered this recipes a couple of years ago and it has become a traditional dish for my families holiday dinner. I have made this for my cjurches bake sales and they are always a hit! Peop...
This was VERY disappointing. I followed the recipe exactly as shown, and this pie was completely SOUPY! I'll never use this again.