This recipe came from a magazine published in the '70s. Since then I have made hundreds of pecan pies. In addition to my family, I bake for senior groups and my husband's business acquaintances.
- 1 sheet refrigerated pie pastry
- 1/2 cup butter, softened
- 1 cup sugar
- 3 eggs
- 3/4 cup light corn syrup
- 1 teaspoon vanilla extract
- 1 cup pecan halves
- Unroll pastry into a 9-in. pie plate; flute edges. In a large bowl, cream butter and sugar until light and fluffy. Beat in the eggs, corn syrup and vanilla. Pour into pastry shell; arrange pecans over top.
- Bake at 375° for 50-55 minutes or until set. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Cool on a wire rack. Refrigerate leftovers. Yield: 8 servings.
Originally published as Pecan Pie in Reminisce October/November 2009, p51
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