Pecan Pie

📜 Collection: Elizabeth Knee Collection | ✍️ Attribution: Unattributed | 📂 Category: Desserts A classic Southern pecan pie featuring a rich, caramel-like filling made with dark brown sugar and light corn syrup, topped with beautiful pecan halves. Baked to golden perfection in shallow nine-inch pie shells.

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Prep Time	Cook Time	Inactive / Chill Time	Yield / Servings
15 mins	37 mins	None	2 pies (16 servings)

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🔪 Key Equipment

• 9-inch pie shells (not deep dish)
• Saucepan
• Mixing bowl
• Hand mixer or whisk
• Measuring cups
• Measuring spoons

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Ingredients

Crust

Measurements	Ingredients	Prep / Notes
2	9-inch pie shells	not deep dish

Filling

Measurements	Ingredients	Prep / Notes
1 cup	dark brown sugar	packed (scant)
1 3/4 cups	light corn syrup	scant
4	eggs
2 tbsp	Butter
1 tsp	Vanilla extract
2 cups	pecan pieces
To decorate	pecan halves	perfect halves to decorate top

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Instructions

Step 1: Prep and Boil

1. Preheat oven to 350°F.
2. In a saucepan, combine 1 cup dark brown sugar and 1 3/4 cups light corn syrup. Bring to a boil and boil exactly 2 minutes.

Step 2: Mix Filling

3. In a mixing bowl, beat 4 eggs until they are light and lemon-colored.
4. Slowly pour the hot syrup mixture into the beaten 4 eggs while beating constantly. Mix well.
5. Add 2 tablespoons butter, 1 teaspoon vanilla, and 2 cups pecan pieces to the mixture and mix thoroughly.

Step 3: Assemble and Bake

6. Pour the filling evenly into the two 9-inch pie shells.
7. Lay pecan halves decoratively on top of the filling.
8. Bake at 350°F for 35 minutes until the filling is set with a slight, gelatinous jiggle in the center and the crust is golden brown.

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💡 Make-Ahead & Storage: Can be baked up to 1 day in advance. Store covered at room temperature or in the refrigerator.

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Original Recipe Scan