Tips
Bake slowly for two hours at 225°. Many recipes say you could bake this for a much shorter time and higher temperature, for example 30 to 45 minutesat 350°, but if you do, you will get a fudgy pie filling. Pecan pie is meant to be more like a very thick golden colored jam.
Avoid using pecan pieces for your pie filling. However, whole pecan halves make the pie difficult to cut into nice unbroken wedges. So, to solve this problem I simply break the pecans in half before I put them into the pie filling.
My personal preference is to put the pie into the refrigerator and let it cool off before I serve it. However, room temperature is OK. You are not likely to have a good experience if you try to serve the pie warm out of the oven.
Ingredients
· 1 1/3 cup of light corn syrup
· 1 1/3 cup of sugar
· 1 teaspoon of salt
· 1 tablespoon, or perhaps a little more of vanilla extract
· 1 ½ tablespoon of melted butter
· Six Whole brown eggs
· About 3 cups of pecan halves
· Optional-a small jigger of Kentucky or Tennessee bourbon