Hands down, this is the best pecan pie I make. This is the one that gets my guests to ask me for the recipe.
Filling
⅓ cup butter
1 cup sugar
1 cup light corn syrup
4 large eggs, beaten
1 teaspoon vanilla extract
¼ teaspoon salt
1 cup pecans, coarsely chopped
1 (9-inch) piecrust, unbaked
Topping
½ cup heavy cream
½ teaspoon vanilla extract
To make the filling: Preheat the oven to 325 degrees. Combine the butter, sugar, and corn syrup together in a small saucepan. Heat over medium heat, stirring constantly until the sugar dissolves. Set aside to cool.
Stir in the beaten eggs, vanilla extract, salt, and chopped pecans. Pour into the piecrust. Bake for 50 minutes or until the center is slightly firm. Cool before serving.
To make the topping: Combine the heavy cream and vanilla extract in a small bowl. Whip until soft peaks form. Spread over the cooled pie. Refrigerate until ready to serve.
Makes 6 to 8 servings.