This old-fashioned pecan pie is a classic southern dessert that's easy to make. This heirloom pie recipe is made with light corn syrup, butter, and fresh pecans for an ooey gooey center and crispy pecan topping.
Preheat oven to 350F. Blend the sugar and butter in a large bowl with an electric mixer. Blend on medium speed for about 1 minute.
Add syrup and salt. Blend on medium speed for about 1 minute.
Add eggs and vanilla. Blend on medium speed for about 1 minute.
Stir in pecans. Blend well.
Pour into frozen deep-dish pie shell and bake for about 45 minutes. To keep the crust from browning too quickly, loosely lay a piece of foil over the pie during the last 5 minutes of baking. (Don't scrunch the foil around the pie, simply lay it on top). If your oven bakes hotter than normal, check the pie frequently to make sure the crust doesn't burn. You may have to cover it sooner with the foil.
Serve with whipped cream topping or vanilla ice cream (or both).
Keep your pecan pie fresh by storing it in the refrigerator. Store it covered for up to 3 days. Delicious cold or heat in the microwave for a few seconds.