This Pecan Pie has it all — it is homemade but incredibly easy, and it will seriously wow your tastebuds. In fact, we would bet it will be the first pie plate to empty at your Thanksgiving feast. Give yourself a trial run and make one of these pies this week, that way you’re sure to get a slice!
PECAN PIE RECIPE
1 cup Light Corn Syrup
3 Eggs, slightly beaten
2/3 cup Sugar
1/3 cup Butter, melted
2 teaspoons Vanilla
1-1/3 cups Pecan Halves (do not chop)
Dash of Salt and Pepper
Single Pie Crust
Begin by preparing your pie crust. If you missed our simple Pie Crust tutorial be sure to check it out. If your recipe makes a double crust like ours does then either freeze the other crust or double the filling recipe and make two pies!
This recipe is sized for a typical metal pie pan. Depending on the diameter and depth of your pie plate you may need to increase the batch size. For example, when making this pie in the pretty white pie plate shown in these photos I need to use 1.5-times the measurements.
TO MAKE PECAN PIE FILLING: Pour corn syrup into large measuring cup. Crack in eggs and beat together. Add sugar, melted butter, vanilla and stir until well combined. Add a dash of salt and pepper — definitely don’t skip these ingredients as the salt AND pepper really bring out the caramel flavor. Mix in the pecan halves, there is no need to chop them.
BAKE THE PECAN PIE: Preheat oven to 350 degrees. Pour pecan pie mixture into the unbaked pie crust. Cut a hole about 7-inches wide in a piece of foil, then place over the pie to protect the crust edges. Bake at 350 degrees for 50 minutes then remove the foil and finish baking another 15 minutes. Total bake time is 65 minutes. Do not check the center of the pie for doneness because it will crack the pie’s crunchy top layer, and the caramel center is runny when hot but will set up as it cools. Cool on a wire rack for 1-2 hours before serving.
Now go see how to make Candied Pecans!1