Pecan pie #3 by BobCSmiley on DeviantArt (original) (raw)

Pecan pie.

Cream sugars, salt, corn syrup, and butter.

Add eggs and beat well, then stir in the vanilla.

Stir in the pecans.

Pour the mixture into an unbaked 9 inch pie shell.

Bake the pie at 425 for 10 minutes, then reduce heat to 350 degrees and continue to cook for 40 minutes.

You will know your pecan pie is done cooking when you can gently shake the pie dish and see that the center of the pie is not overly jiggly and the outer edges are set. If the pie jiggles a lot when you gently shake the pan, continue cooking it until the center is a little more set. The cook time will vary and may take a bit longer than 60 minutes.

Homemade Pecan Pie can be made 1-3 days in advance. Bake the pie, allow it to completely cool, then cover and store it in the refrigerator. I like to remove it from the fridge one hour before serving. You can also make the pecan pie filling (don’t add the nuts to the batter) and pie crust ahead of time and store them separately, then assemble the pie and bake on the day you want to serve it.