Lost my recipe box with my favorite pecan pie recipe & found it here. This is THE BEST pecan pie recipe. A couple of hints: you can substitute light corn syrup-in fact I usually use the light. If you are using a "deep dish" pie crust, you need to increase the filling amount- easy to do with the all recipes conversion - I increased servings to 9 & used 4 eggs. You don't have to lay pecans on the bottom of the crust,just fold into the batter-it works fine. Pecans- I chop some & leave some halved. I also omit vanilla. The real trick is the cooking time - this comes with practice; if it's runny inside, it didn't cook long enough. If I'm sometimes not sure, I'll cook a few minutes more to be safe- especially with a deep dish crust.You learn to recognize when the pie is "set" on top. Hope these hints help - this is my favorite recipe & I've been cooking it for 25+ years & my Mom before me. Bon Apetit!
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Lost my recipe box with my favorite pecan pie recipe & found it here. This is THE BEST pecan...