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A delicious pecan pie recipe from Brigtsen’s Restaurant, New Orleans, LA, perfect for Thanksgiving.
Line 9-inch pie plate with pastry – trim and flute. Chill for 30 minutes.
In an electric mixer with the wire whisk attachment, add the eggs and beat on high speed until frothy – about 1 minute.
Add the sugar, corn syrup, butter, vanilla, salt and ground darkly roasted pecans. Beat on medium speed until well blended.
Stir in the pecan pieces.
Pour the filling into the chilled pie shell.
Bake in a preheated 350 F oven for 40 minutes.
Reduce the heat to 325 F and bake until the filling is browned on top and the crust is light golden brown, 35 to 40 minutes more.
Remove from the oven and cool at room temperature for 1 hour before serving.
Garnish with whipped cream if desired.