Pecan pie was one of our all time favorites but it was often a hit or miss recipe.
1/2CWhite Corn Syrupor Maple syrup or see notes
1unbaked pie shell
In a medium bowl, beat eggs. Blend in the sugar. Stir in remaining ingredients, mixing well. Pour in pie shell and place in cold oven. Turn oven to 300 degrees. Bake 1 hour.
Instead of corn syrup you can use sugar and water: For each cup of corn syrup, substitute 1 cup granulated sugar dissolved in ¼ cup warm water.If your pie is still soup by the end of the hour then try this tip from one of our readers Kelli since all ovens preheat differently: After the hour baking at 300, knock the temp up to 325 and bake for an additional 30min checking every 10 minutes until done. You don’t want to over bake it as it’ll turn very tough and chewy lol my family has been using this recipe from Christie’s momma for years and years and it never fails (especially if you do the trick in case it doesn’t firm up in time). Some ovens don’t preheat as quickly as others, that’s usually the case when I have to knock them temp up a bit and bake a bit longer. Hope this is helpful. Thanks Kelli!