Blue-Ribbon Pecan Pie

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.

Blue-Ribbon Pecan Pie Blue-Ribbon Pecan Pie
This award-winning pecan pie has a toffee-like interior and a top layer of halved pecans.
Yield: serves 8


  • Flour, for dusting
  • 12 recipe Buttery Pie Dough
  • 1 cup light corn syrup
  • 34 cup granulated sugar
  • 14 cup packed light brown sugar
  • 2 tbsp. unsalted butter, melted and cooled
  • 2 tsp. vanilla extract
  • 12 tsp. kosher salt
  • 3 eggs, lightly beaten
  • 1 14 cups roughly chopped pecans, plus 1/2 cup halves


  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.
  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.