It’s a recipe week and for this month’s recipe I’m sharing one of my all time favorites. PECAN PIE!!! I make this pie every year for Thanksgiving and sometimes for Christmas too. It’s super yummy and extremely easy to make especially when you’re like me and you buy the pre-made crust. I used to be intimidated by pecan pie. For some reason I just thought that they must be really difficult to make. Maybe it was the texture, or maybe it was because I didn’t grow up in a family that ever made pecan pie. Either way, I’m glad that I gave it a try a few years ago because it’s actually a breeze to make this pie. You only need a few ingredients which I’ve shown below. Scroll down to see the full recipe and download the recipe card.
Pie Crust ( I used the ready to bake crust from Pillsbury)
1 1/4 cups dark corn syrup
1/4 cup butter (melted)
1 cup brown sugar
1 tsp Vanilla Extract
2 1/2 cups pecan halves
A few pointers to make sure you end up with a successful Pecan pie:
1. Let the sugar and corn syrup cool a bit before adding it to the egg mixture.
I admittedly didn’t do this the first time I made this pie and can you guess what happened when I poured super hot syrup and sugar in with the eggs? Yup, it cooked the eggs. It was pretty gross. Could you imagine taking a bite of pie to find scrambled eggs in your mouth… eww! Be patient and let it cool a little bit. You can test it by dripping a little bit into the egg mixture and seeing if it cooks them.
2. Spend time arranging the pecan halves on the top
This is by no means a critical step but I would never skip it. I see so many pictures of Pecan pie with pieces scattered unevenly on the top and maybe it’s my OCD but come on! In less than two minutes you can arrange them to look so nice and symmetric and you’ll be sure to impress friends and family with your pie if you take the extra time to do this.
Here is what it looks like after it’s finished baking. It’s pretty and delicious at the same time. I know that because I’m eating a piece as I write this post 😉
- 1 pie Crust
- 4 Eggs
- 1 1/4 cups dark corn syrup
- 1/4 cup Butter (melted)
- 1 cup brown sugar
- 1 tsp Vanilla extract
- 2 1/2 cups Pecan halves
Bake your pie crust according to the directions on the package.
Preheat oven to 350 degrees.
In a sauce pan, combine the dark syrup and brown sugar. Boil over a medium heat continuously stirring until the sugar crystals have dissolved.
In a medium bowl, beat the eggs and then add the 1/4 cup of melted butter
Add the syrup and sugar mixture to the eggs and butter. Be careful not to add the syrup mixture until it's cooled down a bit. If it is too hot it will begin to cook the eggs. Mix it all together until well combined.
Add 1 1/2 cups of the pecan halves and then add the vanilla extract and mix together until well combined.
Pour the mixture into the pie shell.
Arrange the remaining pecan halves on the top of the pie.
Bake the pie at 350 degrees for 50-60 minutes. You can tell when it's done when the center doesn't jiggle when you lightly shake the pie back and forth. Check the pie at about 30 minutes and if it's browning too fast cover it with aluminum foil.
I hope you all enjoy this pie as much as I do. What’s your favorite holiday pie recipe?