Pe-caaaan Pe-con Pie

I say Pe-con. That's the right way as far as I know, but say what you want because either way, this pie is to die for. A good family friend graciously made 12 pecan pies to serve at our wedding for our southern themed desserts, and this is her recipe. Oh those pies were so good!


Pie Filling
1 cup karo light corn syrup
3 eggs, beaten
1 cup sugar
2 tbl brown sugar
2 tbl butter
1/4 tsp salt
1 tsp vanilla
1 1/2 cup chopped pecans
1 9-inch pie crust

In a medium mixing bowl, stir together the sugars, salt, corn syrup, butter, eggs, and vanilla.


Chop up the pecan halves into a nice crunchy consistency, then mix in the chopped pecans.


Pour syrup mixture into the unbaked pie crust.


Cover the top lightly with foil and bake at 350 for 30 minutes.


Remove foil, then continue baking for 20 minutes, being careful not to burn the crust or pecans.


The Pie should not be too jiggly or soupy, and the surface should spring back when tapped lightly. If it's still jiggly after 50 minutes, put it back in for 10-15 minutes, or until it is set, and watch it carefully so you don't burn it!

Bake pie at 350 degrees for 50 minutes, being careful not to burn pecans and crust.

When done, allow to cool completely, or overnight. I'm making it 2 days ahead of time and storing in the fridge until ready to go thursday.