(Makes one 9-inch pie)
- Frozen store-bought pastry shell (or make your own if you're up to it)
- 2 1/2 cups pecan halves (half of these will need to be chopped)
- 4 large eggs
- 1/2 cup sugar
- 1 cup dark corn syrup
- 1/2 cup light corn syrup
- 1 teaspoon pure vanilla extract
- Whipped cream, for serving
If you're using a store-bought frozen pastry shell like I did, follow the directions on the package.
Coarsely chop 1 1/4 cups pecans. I used the blender to chop them and it worked really well.
In a medium bowl, combine eggs and sugar. Whisk to combine. Add corn syrups and vanilla. Whisk until well combined.
Add chopped pecans and stir.
Pour into prepared crust.
Arrange remaining 1 1/4 cups pecan halves decoratively on top of pie. You can do this the easy way and just place them on top randomly. Or make a pretty design like I did : )
Bake until crust is golden, filling is firm, and a cake tester inserted in center of pie comes out clean; 50 to 55 minutes. Cool completely before slicing. Serve with whipped cream.