A Simple Southern Pecan Pie

Who knew that one tiny ingredient change could turn a good recipe into a great one? Well, I do now. I read a suggestion the other day of making pecan pie with dark corn syrup instead of light corn syrup, and I knew I wanted to try it. The result is a richer, fuller flavor that compliments the pecans so well. Give it a try and see if you agree.

1 9-inch frozen pie crust
2 cups pecan halves
3 eggs
1/2 cup sugar
3 Tbsp butter, melted
1 cup dark corn syrup
1 tsp cinnamon
1 Tbsp vanilla

1. Preheat oven to 350 degrees.

2. Place the pie crust on a baking sheet and fill the bottom with pecans.

3. Combine eggs, sugar, butter, corn syrup, cinnamon and vanilla in a medium bowl until light and fluffy.

4. Pour the mixture into the pie crust, completely covering the pecans.

5. Bake at 350 degrees for 45-50 minutes, checking the crust at about the 20-minute mark. If necessary, wrap the edges of the crust in foil to keep them from burning.


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