Pecan Pie

My favorite pecan pie. Makes two 9-inch pies and is best made the day before serving to allow the filling to set.

Recipe courtesy: The late Ruby Josey Gardner of Turkey Creek, via Katie R.

Ingredients

  • 4 whole eggs

  • 2-3 c pecans

  • 0.25 lb (1 stick, 4. oz.) softened butter

  • 1 box (1 lb, 454g) light brown sugar

  • 2 tbsp cornmeal

  • 2 tbsp water

  • 1 tbsp vanilla extract

  • 0.5 tsp salt

Preparation

If necessary, thaw your pie crusts completely. Preheat your oven to 350 °F.

Mix the softened butter with the sugar. Add the eggs and mix to combine. Bake for 15 mins at 350 °F.

Lower the temperature to 300 °F and cook for an additional 30 minutes.

RecipesCasey HancockSweets, Dessert, SouthernComment