Pecan Pie

Note: if doubling the recipe, use 7 eggs, not 8.

  • 4 eggs
  • 1 cup dark brown sugar
  • 2/3 cup dark corn syrup
  • 1/2 tsp vanilla extract
  • 1 tbs bourbon, rum, or brandy (optional)
  • 1/4 tsp salt
  • 2 tbs butter, melted
  • 1 1/2 cups pecans, shelled, chopped if desired
  1. Toast the pecans in a 350 °F oven about 10 minutes, until fragrant. Cool.
  2. Prepare a crust for a 9-inch 1-crust pie.
  3. Preheat the oven to 425 °F.
  4. Beat the eggs and blend in the sugar.
  5. Work in the corn syrup, vanilla, liquor, salt, and melted butter. Mix until it becomes a homogenous mixture, but do not overmix.
  6. Add the pecans and mix to coat well.
  7. Roll out the pie crust and line a 9-inch pie plate. Flute the edge.
  8. Pour the pecan mixture into the pie shell. Bake 15 minutes.
  9. Reduce the oven heat to 350 °F. Bake about 40 minutes more, until filling is set at the edges but unset in the center.
  10. Handle carefully when removing from the oven so as not to disturb the filling. Cool completely before serving.