The Kopper Kettle’s Pecan Pie Recipe From Chef Eddie Anderson


4 large eggs
1 teaspoon salt
1 cup granulated sugar
2 cups pecans, whole or broken
1/3 cup light corn syrup
1 and 1/2 tablespoons butter, melted
1 and 1/2 teaspoons pure vanilla extract*
1 (10 inch) pie shell, unbaked
1 pint fresh heavy cream
Sugar to taste

For the Pecan Filling

In a large bowl, mix thouroughly (all at once) eggs, salt, sugar, vanilla and pecans, but do not beat too long.
Add the corn syrup and butter to the egg mixture and stir to combine.
After mixing all the of the filling ingredients, pour into pie shell.
Bake for 45 minutes- 1 hour. The pie is done when it is firm in the middle.

For the Whipped Cream

Beat the cream and sugar together until desired thickness is reached. Top each piece of pie with a generous scoop of whipped cream.

* The addition of vanilla is a deviation from the original recipe which did not include vanilla extract


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