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Arkansas Pecan Pie

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Arkansas Pecan Pie
2008-07-25 Desserts
4 30

Light brown sugar and light corn syrup are used in this buttery-rich pecan pie recipe, which contains coarsely chopped pecans in the pie filling and a ring of pecan halves around the edge.

  • Servings: 8-10


½ Recipe Flaky Pastry, for one 9" pie shell (recipe elsewhere
¾ cup Packed Light-brown Sugar
¾ cup Light Corn Syrup
1 Tbsp All-purpose Flour
¼ tsp Salt
½ cup Butter, melted, cooled
1 tsp Vanilla Extract
3 Large Eggs, slightly beaten
1½ cups Coarsely Chopped Pecans
16 Pecan Halves


Preheat oven to 375 degrees F. Roll out pastry disk to 13-inch round; use to line 9-in. pie plate. Crimp edges; chill 15 minutes. In medium bowl, combine brown sugar, corn syrup, flour, salt, melted butter, vanilla and eggs; mix well. Add chopped pecans; mix until coated. Pour filling into prepared pie shell. Arrange pecan halves on top of filling around edge of pie. Bake 45 to 50 minutes, or until just set, covering edge with aluminum foil if pastry is browning too quickly. Cool on wire rack.