Blue-Ribbon Pecan Pie

Name: Blue-Ribbon Pecan Pie
Total time: PT0D0H0M
Yield: serves 8
Ingredients: Flour, for dusting; 1 ⁄ 2 recipe Buttery Pie Dough; 1 cup light corn syrup; 3 ⁄ 4 cup granulated sugar; 1 ⁄ 4 cup packed light brown sugar; 2 tbsp. unsalted butter, melted and cooled; 2 tsp. vanilla extract; 1 ⁄ 2 tsp. kosher salt; 3 eggs, lightly beaten; 1 1 ⁄ 4 cups roughly chopped pecans, plus 1/2 cup halves

Serves
serves 8

JAMES ROPER

This pecan pie's toffee-like interior and beautiful bronze top layer of halved pecans won Rubyane Surritte first place in the pie contest at Oklahoma's Drummond Ranch. This recipe first appeared in our August/September 2013 Heartland issue.

Ingredients

Flour, for dusting
¹⁄₂ recipe Buttery Pie Dough
1 cup light corn syrup
³⁄₄ cup granulated sugar
¹⁄₄ cup packed light brown sugar
2 tbsp. unsalted butter, melted and cooled
2 tsp. vanilla extract
¹⁄₂ tsp. kosher salt
3 eggs, lightly beaten
1 ¹⁄₄ cups roughly chopped pecans, plus 1/2 cup halves

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Instructions

Step 1

On a lightly floured surface, roll dough into a 12" round. Fit into a 9" pie plate. Trim edges and crimp; chill 30 minutes.

Step 2

Heat oven to 350°. 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. Bake until crust is golden brown and filling is set, about 1 hour. Let cool completely before serving.