There is one dessert I absolutely have to have every year at Thanksgiving and that is none other than Pecan Pie. It’s my favorite. I have tried many variations of recipes and I have found this to be the best one so far, so I am sharing it with you.
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STEP 1: Roll out refrigerated dough into a pie plate. You can totally use a homemade pie crust, but my life is a little cray with 2 little’s, I choose my battles.
STEP 2: Pour pecans in the bottom of the pie crust.
STEP 3: Whisk together sugar, brown sugar, salt, corn syrup, butter, eggs and vanilla in a large bowl.
STEP 4: Pour filling over pecans.
STEP 5: Cover pie loosely with foil and bake at 350 for 30 minutes.
STEP 6: Remove foil and bake for another 30 minutes.
Note: If pie seems really shaky, cover with foil and bake for another 10-20 minutes.
STEP 7: Allow to cool.
Note: This freezes beautifully, so you can make a few weeks ahead and freeze. Again, this busy mama needs all the make ahead recipes possible!
What dish is a must-have for you every Thanksgiving?? Comment below. I would love to hear everyone’s favorite!
Classic Pecan Pie
Adapted from The Pioneer Woman
Ingredients
- 1 pie crust
- 1 cup pecans
- 1/3 cup salted butter
- 1 cup sugar
- 3 large eggs
- 1 cup corn syrup
- 3 tablespoons brown sugar
- 1 teaspoon vanilla
- 1/2 teaspoon salt
Instructions
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Roll our refrigerated pie dough into a pie plate.
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Pour pecans in the bottom of the pie crust.
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Whisk together sugar, brown sugar, salt, corn syrup, butter, eggs and vanilla in a large bowl.
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Pour filling over pecans.
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Cover pie loosely with foil and bake at 350 for 30 minutes.
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Remove foil and bake for another 30 minutes.
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Allow to cool.
Recipe Notes
Note: This pie freezes beautifully.
Note: If pie still seem really jiggly after 1 hour, keep baking another 10-20 minutes until the shakiness of the filling is a bit firmer. Just cover crust with foil so it doesn't burn.
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