Louisville Pecan Pie

1 pie
1 hr 20 min

As autumn settles in everyone breaks out the autumn deserts. One of my favorites is pecan pie. So as Thanksgiving is the pinnacle of the autumn I love to make a nice pecan pie for Thanksgiving. In the pictures you may notice the amounts are a bit more then in the ingredients and that is because I doubled the recipe

Begin by greasing a 9" pie tin with butter

Most years I opt for a store bought pastry dough to save time. Lay your dough on a floured surface and roll until thin but not too thin that it will rip.

Place your dough into the pie tin.

Press firmly into the pie tin cutting off the excess dough.

Use a fork to crimp the dough to the edge of the pie tin.

In a large mixing bowl add your brown sugar, corn syrup, vanilla, and salt.

Crack your eggs into a bowl

Combine into the first bowl

Melt your butter and add to the bowl

Mix until combined

Make sure to either buy halved pecans or split your whole pecans in half. Add to the bowl

Pour into the crust and bake at 400°F for 5 minutes and then lower to 300°F and bake for 60 minutes

Enjoy!

Yum.

Delicious.

Recipe details

  • 1  pie
  • Prep time: 15 Minutes Cook time: 65 Minutes Total time: 1 hr 20 min
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Ingredients

Crust

  • 1 store bought roll of pastry dough

Filling

  • 1 Cup Brown Sugar
  • 1 Cup Corn Syrup
  • 2 Tablespoons Butter
  • 1 teaspoon Vanilla
  • 3 Eggs
  • Pinch of Salt
  • 1 Cup Halved Pecans

Instructions


Begin by greasing a 9" pie tin with butter
Lay your dough on a floured surface and roll until thin
Place your dough into the pie tin
Press firmly into the pie tin cutting off the excess dough
Use a fork to crimp the dough to the edge of the pie tin
In a large mixing bowl add your brown sugar, corn syrup, vanilla, and salt.
Crack your eggs into the bowl
Melt your butter and add to the bowl
Mix until combined
Add pecans to the bowl and mix again
Pour into the crust
Bake at 400°F for 5 minutes
Bake at 300°F for 60 minutes
Cool and serve

Michael Kossowsky
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