Old-Fashioned Pecan Pie
- 3/4 cup(s) dark corn syrup
- 1/2 cup(s) dark brown sugar
- 3 tablespoon(s) butter or margarine, melted
- 1 teaspoon(s) vanilla extract
- 1 pinch(s) salt
- 3 large eggs
- 1 1/2 cup(s) pecan halves, toasted
- 1 9-Inch Baked Pie Shell
Directions
- Prepare 9-Inch Baked Pie Shell as recipe directs. Cool pie shell on wire rack at least 10 minutes. Reset oven control to 350 degrees.
- In large bowl, with wire whisk, mix corn syrup, sugar, butter, vanilla, salt, and eggs until blended. With spoon, stir in pecans.
- Pour filling into pie shell. Bake 43 to 45 minutes or until filling is set around edge but center jiggles slightly. Cool on wire rack at least 3 hours for easier slicing. Refrigerate leftovers up to 1 week.
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