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- Prepare the Filling and Bake
- Gather the ingredients.
- Preheat the oven to 400 F.
- In a mixing bowl, combine the beaten eggs, corn syrup, brown sugar, melted butter, vanilla, and salt.
- Stir to blend well.
- Stir in the pecans.
- Pour into the unbaked pie shell.
- Bake 15 minutes, then reduce the heat to 350 F and bake 25 to 30 minutes longer.
- If at any point the crust edge is browning too much, cover with a pie ring or foil ring.
- When it’s done, the outer edge of the pecan pie filling should be slightly puffed and set, and the middle will have just a slight jiggle.
- Let the pecan pie cool completely on a rack (this will take between 2 hours and several hours, depending on your kitchen temperature).
- Serve with a scoop of vanilla ice cream or a dollop of whipped cream.
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- Tips
- Don’t over-bake pecan pie or it can become hard.
- The filling should still have a slight jiggle in the center when it’s done.
- To store leftover pecan pie, wrap it tightly in plastic wrap.
- There’s no need to refrigerate pecan pie.
- Because of its high sugar content, it will keep for at least four days.