For a richer flavor in this traditional pecan pie recipe, try using dark corn syrup. Both variations received high marks in our Test Kitchens.
1. Spread pecans in a single layer on a baking sheet.
2. Bake at 350° for 8 to 10 minutes or until toasted.
3. Stir together eggs and next 5 ingredients; stir in pecans. Pour filling into pie shell.
4. Bake at 350° for 55 minutes or until set, shielding pie with aluminum foil after 20 minutes to prevent excessive browning. Serve warm or cold.
Note: For testing purposes only, we used Mrs. Smith's Deep Dish Frozen Pie Shell.
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