Tammy's Pecan Pie - Master Cookbook Recipe # 470

Name: Tammy's Pecan Pie - Master Cookbook Recipe # 470
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Yield: 8
Cuisine: Southern
Ingredients: 1 regular pie crust (see note for Deep Dish); 2 Tbsp salted butter, melted; 1 cup granulated sugar; 2 large eggs (3 eggs for deep dish); 1/2 cup dark corn syrup; 1/2 cup light corn syrup; 2 tsp vanilla flavoring (or 1 tsp vanilla extract); Dash of salt; 1 1/4 tsp White Lily self-rising flour (1 1/2 tsp for deep dish); 1 1/2 cups pecans (whole or chopped)

This "Perfect Pecan Pie" from the Collard Valley Cooks Master Cookbook is a quintessential Southern dessert. Whether you like it classic or slightly chewy, this recipe delivers that rich, caramel-like flavor we all love. It’s simple to whip up and even easier to enjoy!

This is recipe #470 in Tammy’s Master Cookbook.

Prep time: 10 minCook time: 1 hr Total time: 1 hr 10 min

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Ingredients

1 regular pie crust (see note for Deep Dish)
2 Tbsp salted butter, melted
1 cup granulated sugar
2 large eggs (3 eggs for deep dish)
1/2 cup dark corn syrup
1/2 cup light corn syrup
2 tsp vanilla flavoring (or 1 tsp vanilla extract)
Dash of salt
1 1/4 tsp White Lily self-rising flour (1 1/2 tsp for deep dish)
1 1/2 cups pecans (whole or chopped)

Instructions

Prep: Preheat your oven to 325°F.
Mix Base: In a medium glass microwave-safe bowl, melt the butter. Add the sugar and eggs, then whisk well until combined.
Combine Filling: Add the dark corn syrup, light corn syrup, vanilla, salt, and flour to the bowl. Whisk until the mixture is smooth.
Arrange Pecans: Place your pecans evenly across the bottom of the unbaked pie crust.
Fill: To avoid spills, pull the oven rack out slightly and place the pie crust on it. Carefully pour the liquid filling over the pecans.
Bake: Gently slide the rack back into the oven. Bake for 60 minutes.

Notes

Tammy’s Tips

If you’re using a deep-dish or a full 9-inch pie crust, make sure to use 3 eggs and 1 1/2 tsp of flour to ensure the filling sets perfectly. "I prefer to use a pie crust shield and over-bake mine 20 extra minutes because it gets a little chewy like I like it!" If you like that extra texture, give that extra time a try! Just keep that shield on so your crust stays golden and doesn't get too dark.