Southern Pecan Pie

Southern Pecan Pie

Ingredients

• 3 eggs, slightly beaten
• 1 cup light corn syrup
• 1 cup Sugar
• 2 tbsp. melted butter
• 1 tsp. vanilla extract
• 1½ cups Renfroe's chopped pecan pieces
• 9" Pastry Shell

Instructions

1. Preheat the oven to 350°F.
2. Mix all ingredients, blend well.
3. Pour into unbaked pastry shell.
4. Place in oven and bake for 50 to 55 minutes.
5. After baking, let the pecan pie cool on a wire rack for at least 2 hours to allow the filling to set and the crust to firm up.
6. Serve with your favorite toppings: dusting of powdered sugar, caramel sauce and/or a dollop of whipped cream (optional)

Serving & Storage Tips

1. Chill the pie in the refrigerator for at least 2 hours before serving.
2. Store leftover pecan pie in the refrigerator for up to 4 days.
3. Freeze for up to one or two months for best quality, or up to six months for longer storage. Once the pie has cooled, wrap it tightly in plastic wrap and then foil, and store it flat in the freezer.
4. To reheat pecan pie, wrap in foil and place in oven at 350 degrees for 30 min.