Reba’s Kentucky Pecan Pie
📜 Collection: General Archive | ✍️ Attribution: Reba | 📂 Category: Desserts A classic Kentucky Pecan Pie featuring a rich, deep caramel-like filling made with dark brown sugar and a crunchy, toasted pecan topping. It is an irresistible holiday dessert that sets into a decadent treat as it cools.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 10 mins | 45 mins | 2 hours | One 9-inch pie |
🔪 Key Equipment
- Large mixing bowl
- Wire whisk
- 9-inch pie pan
- Baking sheet
- Wire cooling rack
- Aluminum foil
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 (9-inch) | Pie Shell | Unbaked |
| 1 Cup | Corn Syrup | White |
| 1 Cup | Brown Sugar | Dark, packed |
| 1/3 tsp | Salt | None |
| 1/3 Cup | Butter | Melted, or margarine |
| 1 tsp | Vanilla Extract | None |
| 3 | Eggs | Slightly beaten |
| 1 heaping Cup | Pecans | Shelled |
Instructions
Step 1: Prep and Mix Filling
- Preheat oven to 350°F. Place the unbaked pie shell on a baking sheet to catch any drips.
- In a large bowl, combine the white corn syrup, dark brown sugar, salt, melted butter (or margarine), and vanilla extract. Mix well until smooth.
- Stir in the slightly beaten eggs until thoroughly combined with the syrup mixture.
Step 2: Assemble and Bake
- Pour the filling directly into the unbaked pie shell.
- Sprinkle the shelled pecans evenly over the top of the filling.
- Bake for approximately 45 minutes, or until the edges are set and the center is slightly jiggly. If the crust or pecans begin to over-brown, loosely tent the pie with aluminum foil.
Step 3: Cool and Serve
- Let the pie cool completely on a wire rack for at least 2 hours before serving to allow the filling to fully set into a rich, decadent consistency.
💡 Make-Ahead & Storage: Store the baked pie covered in the refrigerator for up to 3 days. Bring to room temperature or warm slightly before serving.
Original Recipe Scan
