This Classic Pecan Pie is hands down, the Loon's most favorite pie of all time. It is super delicious, and really quite simple to make. To make it really special, make the Perfect Pie Crust...you're going to love this classic pecan pie!
2cupspecanschopped, toasted in a 350°F oven for 10 minutes
Prepare the pie dough and place it into the pie dish, crimping the edges with your fingers, if desired.
Pre-heat the oven to 375°F.
Over medium heat in a medium saucepan, melt the butter. Add the brown sugar and stir until completely dissolved, about 3 to 5 minutes.
Stir in the light corn syrup, Lyles, vanilla, and salt and stir until fully combined.
Add the eggs to a medium-sized bowl and then pour in the brown sugar sauce. Stir until fully incorporated.
Add the pecans to the pie shell. Pour the brown sugar/eggs mixture over the pecan.
Bake the pie for 50 to 55½ minutes (the center should look pretty much set).
Remove from the oven and allow to cool on a wire rack.
As it cools, the center will sink a little.
Serve warm or at room temp with whipped cream or vanilla ice cream.
If you don't have access to Lyles, use a combination of 1/2 cup of light corn syrup and 1/2 cup of dark corn syrup. The pie can be made up to 2 days before serving. Keep refrigerated in an air-tight container. Let come to room temperature before serving.