Lady Bird Johnson's Pecan Pie

Lady Bird Johnson’s pecan pie recipe is attributed to Zephyr Wright, who cooked for the Johnson family both at their Texan home and later as their private family chef in the White House.

Lady Bird Johnson’s Pecan Pie
Makes one 9-inch pie

Ingredients

1/2 cup unsalted butter, softened
1 cup granulated sugar
1 cup dark corn syrup
1/2 teaspoon fine sea salt
1 1/2 teaspoons vanilla extract
3 large eggs
2 cups coarsely chopped pecans
1 unbaked 9-inch pie crust shell (if frozen, thawed)
Unsweetened whipped cream for serving, if desired

Instructions

Step 1:
Preheat the oven to 375º. Place the pie shell on a baking sheet and set aside.
Editor’s Tip: There’s no shame in your game if you want to use a premade pie shell! These are our favorite store-bought pie crusts.

Step 2: Make the Filling
Add the softened butter, sugar, corn syrup, salt and vanilla extract to the bowl of an electric mixer. Beat until thoroughly blended together. Add the eggs and stir on medium speed, until combined.

Step 2: Fold in the Pecans
Use a rubber spatula to fold in the pecans. Pour the filling into your pie shell.

Step 3: Bake!
Bake for 40-50 minutes, or until the pie crust is golden brown and the pie filling is set when gently shaken.

Step 4: Let It cool
Remove the pie from the oven and set on a wire rack to cool completely (at least 5 hours). Serve with unsweetened whipped cream if desired.

https://www.tasteofhome.com/article/we-tried-lady-bird-johnsons-pecan-pie/