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.)
Conversions:
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 )