Fall is officially here! I’m so excited! And it means I should start digging up (and posting) some of my go-to Seasonal Recipes… like a Classic Pecan Pie!
So there are at least 8 different ways to pronounce this type of pie... to me it is: [pi:kn] with stress on the second syllable (“pee-KAHN”). Actually mine sounds more like pa-KAHN. At any rate, this nutty dessert seems to be the Fall pie of choice in my house. * Jump to the recipe *
Back in 2010, I decided to get adventurous, forgo the frozen Marie Callendar’s version and make pecan pie from scratch.
And I’m just posting it now. Oops.
As I tend to do with any new food adventure, I scour my cookbooks & the internet until I find a version I like, then pick and choose tips from other recipes. If I had written this post earlier, I could have name dropped all of the pecan pie recipes I discovered. Again, sorry :/
The Pecan Pie I produced most closely resembles The Pioneer Woman’s “Pecan Pie that will make you cry.” Except I didn’t chop up the pecans as finely as she did. And I used my old-standby pie crust recipe.
The Pioneer Woman won me over because she gives helpful cooking advice for knowing when the pie is “done.”
The baking temperature required seems to vary widely from oven to oven. Mine bakes perfectly in 50 minutes, but some are reporting that the pie is still soupy. If the pie is very jiggly when you remove it from the oven, cover with foil and bake for another 20 minutes or until mostly set.
Good advice! Escpecially since this isnt the kind of dessert you can stick a toothpick in to test for doneness!
Classic Pecan Pie
1 whole Pie Crust (unbaked)
1 cup White Sugar
3 Tablespoons Brown Sugar
½ teaspoons Salt
1 cup Corn Syrup
¾ teaspoons Vanilla
? cups Melted Butter
3 whole Eggs, Beaten
1 1/4 cup Coresly Chopped Pecans
Place unbaked pie crust in standard sized pie plate.
Combine mix sugar, brown sugar, salt, corn syrup, butter, eggs, and vanilla together in a bowl.
Pour chopped pecans in the bottom of the unbaked pie shell.
Pour syrup mixture over the top.
Cover top and crust lightly/gently with foil.
Bake pie at 350º for 30 minutes.
Remove foil, then continue baking for 20 minutes, being careful not to burn the crust or pecans.
Allow to cool for several hours before serving.