Blue-Ribbon Pecan Pie


Recipe courtesy of Oklahoma's Drummon Ranch Pie Contest

Serves 8

  • flour for dusting
  • Buttery Pie Dough (click for recipe)
  • 1 cup light corn syrup
  • 3/4 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 2 tablespoons unsalted butter, melted and cooled
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon kosher salt
  • 3 eggs, lightly beaten
  • 1¼ cups pecans, roughly chopped
  • 1/2 cup pecans, halves for topping

Blue-Ribbon Pecan Pie

Blue-Ribbon Pecan Pie 

Click image to enlarge.


On a lightly floured surface, roll pie dough into a 12-inch round. Fit into a 9-inch pie plate. Trim edges and crimp; chill for 30 minutes to 1 hour. Pie dough recipe here You can refrigerate the extra dough.

Heat oven to 350˚F. Whisk corn syrup, sugars, butter, vanilla, salt and eggs in a bowl; fold in chopped pecans. Distribute filling evenly over dough; arrange pecan halves decoratively around  the inside edge of the pie crust moving into center with extra.

Bake until crust is golden brown and filling is set, about 1 hour. Let cool on wire rack completely before serving.


Louisiana Recipes Weekly


Every Thursday you'll receive new recipes, events & festivals and more. See archive