Easy Pecan Pie
This Easy Pecan Pie without corn syrup is hands-down our FAVORITE PIE EVER and a MUST HAVE at Thanksgiving and Christmas.
Servings 8
Ingredients
- 1 9-inch pie crust, unbaked
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1 1/2 tablespoon flour
- 2 large eggs
- 2 tablespoon half-n-half
- 1 teaspoon vanilla
- 1/4 teaspoon salt
- 1/2 cup butter, melted
- 1 cup chopped pecans
Instructions
- Put all of the ingredients in a bowl. Mix with a fork until combined. Pour into the pie crust.
- Make a foil ring and cover the edge of the pie crust.
- Bake at 375˚F, rack in the middle position, for 30 minutes, remove the foil ring and continue baking for 10-15 minutes for a total of 40-45 minutes. The top of the pie should be golden, crunchy, and firm while the inside of the pie is still jiggly.
- Cool on a rack. Cover tightly and store in the fridge.
Video
Notes
Slightly adapted from recipe passed down from Margaret Baysden.
