A traditional pecan pie recipe calls for 1 cup of light corn syrup, 3 eggs, 1 cup of sugar, 2 tablespoons of butter, 1 teaspoon of pure vanilla extract and 1 1/2 cups of pecans. Use a 9-inch unbaked deep dish pie crust to hold the pecan filling.
In a medium sized mixing bowl, combine the corn syrup, eggs, sugar, butter and vanilla. Add the pecans to the bowl, and stir the ingredients together until the pecans are completely coated. Pour the pecan mixture into the pie crust. Bake the pie for 60 to 70 minutes at 350 degrees Fahrenheit. Let the pie cool for two hours before serving it.
A slightly different traditional pecan pie recipe provided by Martha Stewart uses the following ingredients: 1 frozen pastry shell, 2 1/2 cups of pecan halves, 4 large eggs, 1/2 cup of sugar, 1 cup of dark corn syrup, 1/2 cup of light corn syrup and 1 teaspoon of pure vanilla extract. Chop 1 1/4 cups of the pecans. Mix together the eggs and sugar in a medium sized bowl. Add the light and dark corn syrup, vanilla and the chopped pecans into the mixing bowl, and stir the ingredients together.
Pour the pecan pie filling into the pastry shell. Sprinkle the rest of the pecan halves onto the top of the pie, and bake it for 50 to 55 minutes at 350 F. Serve the pie once it has cooled.