This is from one of my favorite baking cook books, Magnolia bakery, where they tell us that they got this recipe from a friends Texan grandma. I have also added chocolate chips to the bottom of the crust prior to pouring the filling it to make a taste chocolate pecan pie, but not everyone loves that.
Pecan Pie Filling
1/3 C unslated butter, softened to room temp
3/4 C firmly packed light brown sugar
3 large eggs, room temp
1 C light corn syrup (I actually ran out when I made this so used half light and half dark, didn't notice a huge difference)
1 tsp Vanilla extract
1/8 tsp salt
1 1/2 Cups coarsely chopped pecans (I save a few whole ones to throw on top too)
Directions:
- Preheat oven to 375 degrees
- In medium bowl, cream the butter and sugar.
- Once well creamed, add the remaining ingredients, except for the pecans, one at a time until each is well incorporated.
- With spatula stir in pecans.
- Pour over prepared crust.
- Bake for 50-60 minutes or until filling is fairly set (filling will firm up as it cools).
- Allow pie to cool for at least 2 hours before serving.
