It’s been passed down through generations and stands the test of time.

Pecan pie recipe with corn syrup. Us 1 cup white sugar 3 tablespoons brown sugar 1⁄2 teaspoon salt 1 cup dark corn syrup 1⁄3 cup salted butter, melted 3 whole eggs, beaten 3⁄4 teaspoon vanilla extract 1 tablespoon bourbon (optional) 1 1⁄2 cups whole pecans 1 whole unbaked pie shell whipped cream preheat the oven to 350 degrees f. Melt the butter and set it aside to cool. On a lightly floured work surface, using a rolling pin, roll the dough into a rough 10inch/25cm rectangle.

Crimp the edges as desired. A pecan pie is set when the temperature in the middle of the pie reaches 200°f. Whisk in brown sugar and salt.

Mix corn syrup, eggs, sugar, butter and vanilla using a spoon. Web it’s a classic for a reason. Web prevent your screen from going dark as you follow along.

Add the flour, confectioners’ sugar and salt, and pulse until the nuts are very finely ground. Pour filling into unbaked pie shell. Web combine brown sugar, cold butter, corn syrup, pecans, vanilla extract, and salt in a saucepan.

The flour allows us to use a thinner liquid sweetener. (leave the oven on.) whisk the corn syrup, brown sugar, salt, butter and vanilla in a medium bowl. Cool for 2 hours before serving.

Process for 2 to 3 minutes, or until smooth. Feel free to reduce further or add more to your taste. Web remove the pie and let cool completely, then refrigerate.