Ingredients
Scale
- 1 unbaked pie crust
- 1 cup granulated sugar
- 1 cup light corn syrup
- 1/2 cup brown sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 cups toasted pecans (roughly chopped)
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, whisk together the granulated sugar, brown sugar, and salt.
- Add the corn syrup to the bowl and mix until well combined.
- Incorporate the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract and gently fold in the toasted pecans.
- Pour the filling into the unbaked pie crust.
- Bake for 60–70 minutes or until the center is set but slightly jiggly.
- Let the pie cool on a wire rack for at least two hours before serving.
Notes
Serve at room temperature or slightly warmed, optionally with whipped cream or vanilla ice cream. Store covered at room temperature for up to two days or refrigerate for up to a week.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 35g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 50mg