Pecan Pie
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With Thanksgiving right around the corner I’m sure you are planning your meal. Besides the turkey I also think that dessert is the most important thing to plan. Every year we enjoy pumpkin pie and a few other treats. I know many of my friends have pecan pie for Thanksgiving dessert but we never have. This year I decided to change all that.
I’ve never actually made a pecan pie before so I wanted to do a trial run before the big day. I searched high and low for a recipe that looked easy but totally delicious. I found a recipe with less then 10 ingredients that was totally gorgeous. I followed the recipe carefully, making only a few changes, put it in the oven, and crossed my fingers.
The pie that came out of the oven looked perfect. The pecans were golden brown and the filling was lightly bubbling. I set it on the cooling rack and waited to be able to cut it. Once it was cool my husband and I split a piece. It was absolutely delicious. The filling was sweet and tasted like caramel while the pecans on top were toasted and crunchy.
I took the pie to work the next day and people raved about it. In fact, I had a few requests to make them for their Thanksgiving dinner! This pie is a definite winner in my book.
Pecan Pie
PrintIngredients
- 1 refrigerated pie crust
- ½ c. sugar
- ½ c. brown sugar
- 1 c. light corn syrup
- 1 Tablespoon vanilla extract
- 1 teaspoon sea salt
- 1 teaspoon cinnamon
- 4 eggs lightly beaten
- 1 stick butter softened
- 2 c. pecans
Instructions
- Preheat the oven to 350 degrees.
- Place the pie crust in a 9 inch pie pan. Place a sheet of parchment paper in the bottom of the pie crust and fill with dried beans or pie weights. Bake for 10 minutes.
- Remove the pie crust from the oven and remove the parchment along with the pie weights or beans. Set aside.
- In a medium bowl combine the sugar, brown sugar, corn syrup, vanilla, salt and cinnamon. Mix well.
- Add in the eggs and whisk until smooth.
- Place the butter in a microwave safe bowl and heat for 45 seconds or until it is partially melted. Pour the butter into the sugar mixture and stir to combine.
- Take 1 ½ cups of pecan and chop them. Add the chopped pecans to the filling and gently stir to combine.
- Pour the filling into the partially baked pie crust.
- Take the remaining ½ cup of pecan halves and decorate the top of the pie.
- Bake for 50-60 minutes. Once the filling has set, remove the pie from the oven and let cool on a wire rack.
- Wait 2-3 hours before slicing.
Notes
Ingredients
- 1 refrigerated pie crust
- ½ c. sugar
- ½ c. brown sugar
- 1 c. light corn syrup
- 1 T. vanilla extract
- 1 t. sea salt
- 1 t. cinnamon
- 4 eggs lightly beaten
- 1 stick butter softened
- 2 c. pecans
Instructions
- Preheat the oven to 350 degrees.
- Place the pie crust in a 9 inch pie pan. Place a sheet of parchment paper in the bottom of the pie crust and fill with dried beans or pie weights. Bake for 10 minutes.
- Remove the pie crust from the oven and remove the parchment along with the pie weights or beans. Set aside.
- In a medium bowl combine the sugar, brown sugar, corn syrup, vanilla, salt and cinnamon. Mix well.
- Add in the eggs and whisk until smooth.
- Place the butter in a microwave safe bowl and heat for 45 seconds or until it is partially melted. Pour the butter into the sugar mixture and stir to combine.
- Take 1 ½ cups of pecan and chop them. Add the chopped pecans to the filling and gently stir to combine.
- Pour the filling into the partially baked pie crust.
- Take the remaining ½ cup of pecan halves and decorate the top of the pie.
- Bake for 50-60 minutes. Once the filling has set, remove the pie from the oven and let cool on a wire rack.
- Wait 2-3 hours before slicing.