Today is National Pecan Pie Day! I love this dessert because the French created pecan pie after settling in New Orleans and being introduced to the pecan by the Natives. Yum! Yum! Happy Tuesday! xoxo, Julie
![]()
Classic Pecan Pie
4 eggs
3/4 cup sugar
1/2 teaspoon salt
1 1/2 cups light corn syrup
1 tablespoon butter, melted
1 teaspoon vanilla
1 cup pecan halves
1 9-inch pie crust, unbaked
Preparation:
Preheat oven to 400° F. Prepare pie shell.
Beat the eggs lightly and add the sugar, salt, corn syrup, cooled butter, and vanilla; stir until mixed well. Spread the pecan halves on the bottom crust and cover with the filling. Place in the oven and immediately reduce the heat to 350° F. Bake for 40 to 45 minutes or until the mixture is firm in the center. Cool before serving.
4 eggs
3/4 cup sugar
1/2 teaspoon salt
1 1/2 cups light corn syrup
1 tablespoon butter, melted
1 teaspoon vanilla
1 cup pecan halves
1 9-inch pie crust, unbaked
Preparation:
Preheat oven to 400° F. Prepare pie shell.
Beat the eggs lightly and add the sugar, salt, corn syrup, cooled butter, and vanilla; stir until mixed well. Spread the pecan halves on the bottom crust and cover with the filling. Place in the oven and immediately reduce the heat to 350° F. Bake for 40 to 45 minutes or until the mixture is firm in the center. Cool before serving.