Blue Ribbon Pecan Pie
The 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. Get the recipe for Blue Ribbon Pecan Pie ». James Roper
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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

Ingredients

  • 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

Instructions

  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.

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