I've tried several different pecan pie recipes. I've doctored, added and subtracted, then scratched my head and started over. I think this is a good, solid recipe for a classic dessert. Some things are just best kept pretty simple. Try it and let me know if you agree! I made a few tweaks to a recipe that claims to be that of The Camellia Grill in New Orleans.
makes 2-9" deep-dish pies
1/4 teaspoon salt
1/2 cup salted butter, melted
2 cups light corn syrup
1/2 cup cane syrup*
2 1/2 cups brown sugar, firmly packed
1 tablespoon vanilla extract
2 unbaked pie shells
2 cups pecan halves
1. Beat eggs with a wire whisk (I use a stand mixer to make the pie filling).
2. Add salt, butter, syrups, brown sugar and vanilla extract. Blend well.
3. Pour filling into pie shells (tip: don't overfill crusts--leave room for pecan topping and for filling to bubble while baking). Top with pecan halves.
4. Bake at 350 degrees for 45-50 minutes.
*more light corn syrup can be substituted for the cane syrup if unavailable