How do you say this pie? Is it Pee-can or Pa-cawn? I grew up saying it Pa-cawn, but after living in North Carolina I can't help but say it Pee-can.
Pecan Pie is right there with pumpkin and banana cream as pies we always had at Thanksgiving dinner every year growing up, and I always had a little pecan and a little banana cream. Mmmmm!
Yesterday I told you about Pie Crust Cookies. You will definitely want to make some of those delicious cookies with any extra crust dough you have.
I realize there are a million pecan pie recipes out there, but I am not exaggerating when I say this Pecan Pie recipe is the best. You most definitely want to save this recipe.
This recipe has the perfect amount of sweetness and richness. Traditionally, pecan pies are normally far too rich for the majority of society. However, this recipe has just the right amount of sweetness and richness. You'll satisfy your sweet tooth, but you won't feel like you are giving yourself a cavity after eating it. Plus, the brown sugar in the pie helps give this pie amazing flavor.
A quote from my husband after eating this exact pie, "I could eat a piece of your pecan pie everyday for the rest of my life." Even my father in law was heard saying, "I don't even like pecan pie, but I can't get enough of this one."
I'm telling you, it's a good recipe. Enjoy!
Recipe: Alohamora slightly adapted from my Mom
Active Time: 20 minutes
Inactive Time: 30-40 minutes
Servings: 1- 9 inch pie.
1 pie crust shell, unbaked
1 c. brown sugar
1/2 tsp salt
6 Tbsp butter, melted
1 tsp vanilla
1 c. light corn syrup (can use dark if you like the molasses flavor)
1 c. pecan pieces/roughly chopped
1- 1 1/2 c. pecan halves
- Preheat oven to 375 degrees, though if your oven allows it (digital) preheat the oven to 360 degrees.
- In a stand mixer, or a medium bowl beat the eggs, brown sugar, salt, butter, vanilla, and corn syrup together until well combined.
- Add the pecan pieces and mix until just combined.
- Pour the the pie batter into the prepared pie crust shell.
- Arrange the pecan halves on top of the batter with the rounded side of the pecans up. Arrange in whatever pattern you desire.
- Place a pie crust shield, or aluminum foil around the crust edges.
- Bake the pie at 375 for 30-35 minutes or until the filling is set. If your oven allows it, bake your pie at 360 for about 35-40 minutes until the filling is set but not burned.
- Remove pie and let cool completely before eating.
- This pie is perfect to make ahead the day before.
- Store the pie covered on the counter. You can store it in the refrigerator if you'd like as well.
What pies are you having for Thanksgiving?
Happy Classic, and the Best, Pecan Pie eating!