Pecan Pie
  • 1 refrigerated pie crust
  • ½ c. sugar
  • ½ c. brown sugar
  • 1 c. light corn syrup
  • 1 T. vanilla extract
  • 1 t. sea salt
  • 1 t. cinnamon
  • 4 eggs, lightly beaten
  • 1 stick butter, softened
  • 2 c. pecans
  1. Preheat the oven to 350 degrees.
  2. Place the pie crust in a 9 inch pie pan. Place a sheet of parchment paper in the bottom of the pie crust and fill with dried beans or pie weights. Bake for 10 minutes.
  3. Remove the pie crust from the oven and remove the parchment along with the pie weights or beans. Set aside.
  4. In a medium bowl combine the sugar, brown sugar, corn syrup, vanilla, salt and cinnamon. Mix well.
  5. Add in the eggs and whisk until smooth.
  6. Place the butter in a microwave safe bowl and heat for 45 seconds or until it is partially melted. Pour the butter into the sugar mixture and stir to combine.
  7. Take 1 ½ cups of pecan and chop them. Add the chopped pecans to the filling and gently stir to combine.
  8. Pour the filling into the partially baked pie crust.
  9. Take the remaining ½ cup of pecan halves and decorate the top of the pie.
  10. Bake for 50-60 minutes. Once the filling has set, remove the pie from the oven and let cool on a wire rack.
  11. Wait 2-3 hours before slicing.
Adapted from Gimme Some Oven
Recipe by Hezzi-D's Books and Cooks at