Pecan Pie

½ cup sugar
¼ cup butter, room temperature
1 cup light corn syrup
¼ teaspoon salt
3 eggs
1 cup pecans (chopped with a few halves for decorating if you like)
1 pie crust (typically frozen)

Pre-heat oven to 350 degrees. Sit pie crust out to thaw.

In a mixing bowl, cream the butter and sugar together. Add the corn syrup, then the salt. Beat well. Beat in eggs one at a time. Add pecans, and stir well. Pour mixture into pie crust. (Optional: Lightly place some pecan halves on top of the mixture in a pattern for decoration. I usually use about 8 – 10 for this.) Bake pie for 1 hour.

(Note: This recipe doubles very easily if you get two pie crusts in a package. Still only bake for one hour, though.)


350 degrees F oven temp = “moderate” or roughly 175 degrees C
1 cup (corn syrup) = 237ml
½ cup (sugar) = roughly 113 grams
¼ cup (butter) = roughly 56 grams
¼ teaspoon (salt) = just over 1ml
1 cup (pecans) = roughly 227 grams

There are all sorts of variations to this recipe (you can add chocolate chips, bourban, etc.), but this is the recipe my grandmother taught me. (And yes, she uses frozen pie crusts since homemade ones take longer )