ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Pecan Pie

Yield 8 servings (1 slice each)
This traditional pecan pie is a great addition to any holiday meal.

Ingredients

  • 1 cup firmly packed dark brown sugar
  • 4 eggs, beaten
  • 1/4 cup light corn syrup
  • 1/4 cup molasses
  • 1 tablespoon vanilla extract
  • 1/2 teaspoon salt
  • 1 tablespoon grated lemon peel
  • 1/4 cup Pure Wesson® Vegetable Oil
  • 1 1/2 tablespoons cornstarch
  • 1 1/2 cups chopped pecans
  • 1 frozen deep dish pie crust (9-inch)
  • 1 cup pecan halves
  • Reddi-wip® Original Whipped Light Cream

How to Make It

  1. Preheat oven to 375°F.

    Combine brown sugar, eggs, corn syrup, molasses, vanilla extract, salt and lemon peel; blend well. Stir together oil and cornstarch in small bowl until dissolved. Pour oil mixture into sugar mixture; mix well. Stir in chopped pecans.

    Pour pie filling into pie crust; set on baking sheet. Arrange pecan halves over filling.

    Bake 30 minutes. Cover pie with foil and bake an additional 30 minutes. Cool pie completely before serving (about 4 hours); cut into 8 slices. Just before serving, garnish with whipped cream.