YieldsMakes 8 servings
AuthorTootsie Clark, Rockport, Washington,
Notes: Prepare Sunset's Favorite Pie Pastry or the Sunglow Pie Pastry, or use 1 refrigerated pastry (half of a 15-oz. package) and follow steps 5 and 6 of the Sunset recipe to line pie pan. Serve pie with sweetened whipped cream flavored with bourbon and nutmeg.

How to Make It

Step 1
1

In a large bowl, with a mixer on medium-high speed or with a spoon, beat eggs, sugar, corn syrup, butter, and salt until well blended. Stir in pecans. Scrape mixture into unbaked pastry in pan.

Step 2
2

Bake on bottom rack of a 375° regular oven or 350° convection oven until center jiggles only slightly when pan is gently shaken, 40 to 50 minutes. If crust browns too quickly (check after 35 minutes), cover pie loosely with foil.

Step 3
3

Let pie cool on a rack at least 1 1/2 hours. Cut into wedges and serve, or chill airtight up to 1 day.

Ingredients

 3 large eggs
 2/3 cup sugar
 1 cup dark corn syrup
 1/3 cup melted butter or margarine
 1/2 teaspoon salt
 1 cup pecan halves

Directions

Step 1
1

In a large bowl, with a mixer on medium-high speed or with a spoon, beat eggs, sugar, corn syrup, butter, and salt until well blended. Stir in pecans. Scrape mixture into unbaked pastry in pan.

Step 2
2

Bake on bottom rack of a 375° regular oven or 350° convection oven until center jiggles only slightly when pan is gently shaken, 40 to 50 minutes. If crust browns too quickly (check after 35 minutes), cover pie loosely with foil.

Step 3
3

Let pie cool on a rack at least 1 1/2 hours. Cut into wedges and serve, or chill airtight up to 1 day.

The Eatery Pecan Pie