Pecan Pie

Recipe from

Southern Living


1/2 (15-ounce) package refrigerated piecrusts
4 large eggs
3/4 cup sugar
1 cup light corn syrup
1/2 cup butter or margarine, melted
1/4 cup firmly packed light brown sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
1 cup pecans, coarsely chopped


Unfold 1 piecrust, and roll to press out fold lines. Fit into a 9-inch pieplate according to package directions; fold edges under, and crimp.

Whisk together eggs and next 6 ingredients in a saucepan over low heat until well blended. Pour into piecrust; sprinkle with pecans.

Bake at 350° on lower rack 30 minutes or until pie is set.