Homemade Pecan Pie

Cooking Instructions

Preheat oven to 350 degrees F.

In a small saucepot over very low heat combine corn syrups, brown sugars, vanilla extract, & salt. Mix until all ingredients are melted and mixture becomes clear instead of cloudy. (The idea is to heat the mixture to melt and promote better blending of the ingredients, not to cook them).

Mix 4 tbsp butter with the flour to a roux, then add the roux to the sugar syrup mixture in the saucepot and mix in well, making sure there are no lumps. Remove sugar syrup mixture from heat.

Temper the beaten eggs and add them to the mixture and incorporate well.

Grease a 9" pie baking dish with ½ tbsp of butter and place the pie dough crust into the pie baking dish. Press the pie dough crust into the pie baking dish and fold the extra dough under at the edges to form a "lip" around the edge. A design may be made in the lip edge with a fork or the back of a knife; or by pressing a finger outward along the edge and pinching it with two fingers inward from the outer side of the lip to form a zigzag pattern around the edge.

Add the pecans into the pie dough in the pie baking dish and arrange the top pecans neatly across the top, turning them all the same way from center out, creating a circular pattern.

Pour the sugar syrup mixture over the pecans, making sure to wet all the top pecans with some of the mixture. Allow to sit for 5 minutes, giving time for the air bubbles to rise to the top so you can puncture them with the tip of a knife and ensure the liquid top will be smooth.

Place pie baking dish on a cookie sheet or baking tray, and onto the lower rack of a preheated 350º oven. Bake for 45 minutes, or until golden brown on top. Allow to cool before cutting and serving.