There aren’t many things better than homemade pecan pie. Once you’ve made homemade pecan pie, I don’t think you’ll ever eat a grocery store bakery pie again. The texture alone will scare you away from that store pie. I have adapted my pie recipe from one of my favorite cookbooks “Junior League of Baton Rouge, Louisiana: River Road Recipes IV”. My adaptations are: adding an extra 1/2 cup of chopped pecans, adding chocolate chips and omitting the salt.
2 cups dark corn syrup
1 cup sugar
1 cup packed dark brown sugar
¼ cup salted butter, melted
2 teaspoons vanilla extract
2 cups pecan pieces (finely chopped)
2 unbaked 9 inch pie shells
½ cup white chocolate chips
½ cup semi sweet chocolate chips
Gently whisk the eggs in a large bowl. Stir in the corn syrup, sugar, brown sugar, butter & vanilla. Fold in the pecans and chips. Pour the mixture evenly between the two shells. Use whole pecans to decorate the pie. I use 4 in the center and 6 around the crust to use as a template for slicing. Bake at 350 degrees for 1 hour. Cool on a wire rack. Serve with whipped cream on the side.
Yield: 2 pies