Simple Southern Pecan Pie

It’s tough for Bobbie Barmore, proprietor of The Pie Factory in Largo, to share her recipes. That’s not necessarily because she’s unwilling to share (though her key lime pie recipe is a closely guarded secret), but because most of her recipes start with ingredients such as “30 cups of ….” Here, she breaks down her recipe for a quick-and-easy, perfect-for-the-holidays pecan pie. We recommend serving this pie warm, with a dollop of real whipped cream to cut the gooey sweetness of your slice.
October 01, 2013

Ingredients

  • 3 eggs
  • 2/3 cup sugar
  • 1 cup dark corn syrup
  • 1/3 cup butter, melted
  • 1 cup pecan halves
  • 9-inch unbaked pastry shell
  • Dash of salt

Instructions

Beat eggs thoroughly. Add sugar, corn syrup, butter and salt. Stir in the pecan halves, and then pour the mixture into the unbaked pie crust.

Bake at 350 degrees for 50 minutes to one hour, or until pie is brown on top with a slight jiggle. (You may want to cover the edges of the crust with foil about half way through baking to keep it from getting too brown.)

Let cool and enjoy!

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Ingredients

  • 3 eggs
  • 2/3 cup sugar
  • 1 cup dark corn syrup
  • 1/3 cup butter, melted
  • 1 cup pecan halves
  • 9-inch unbaked pastry shell
  • Dash of salt
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