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Pecan Pie {Recipe}

| Filed Under: Christmas, Dessert, Holiday, Party Food, Recipes, Thanksgiving

I’ve got another one of our favorite recipes we like to enjoy on Thanksgiving (and throughout the holiday season!) for you today.
I don’t know about you but I absolutely love pecan pie, there is just something about sweet, caramelized, crunchy pecans in pie form…delish!  I love it straight up, no brownie bottom or chocolate pieces immersed in it please. This classic pecan pie fits the bill every time in my book and there is no corn syrup involved which just makes me feel better about it, simple ingredients at their best.  You can make your own pie crust if you have time otherwise a unbaked shell works in a snap.  I hope you love this recipe as much as we do 🙂
Pecan Pie
Recipe Type: Dessert
Prep time:
Cook time:
Total time:
Ingredients
  • 2 eggs, beaten
  • 1/2 cup butter, melted
  • 1 cup light brown sugar
  • 1/4 cup white sugar
  • 1 tbsp all-purpose flour
  • 1 tbsp milk
  • 1 tsp vanilla extract
  • 1 1/2 cup chopped pecans
  • 1 unbaked 9-inch pie shell
Instructions
  1. Preheat your oven to 350 degrees.
  2. In a large bowl, beat eggs until foamy.
  3. Stir in melted butter.
  4. Stir in both sugars, flour, milk and vanilla.
  5. Add in chopped pecans and mix well.
  6. Pour into unbaked pie shell.
  7. Bake at 350 degrees for 10 minutes and then 300 degrees for another 50-55 minutes.
Oh the pecans!  You have to use lots of pecans in this pie…so good!

 

First place two eggs in a large bowl and beat until foamy…
Then melt 1/2 cup of butter…

 

And add it to those foamy eggs.
Then you are going to measure 1 cup of light brown sugar and 1/4 cup of white sugar…
1 tablespoon of flour, 1 tablespoon of milk, and 1 teaspoon of vanilla extract…
and add them all to the butter/egg mixture.
Take 1 1/2 cups of your delicious chopped pecans…

 

And add them in too, stirring well.

 

Pour the pecan mixture into your homemade or store bought unbaked pie shell and bake at 350 degrees for about 10 minutes.  Then turn your oven down to 300 degrees and bake for an additional 50-55 minutes.
The crust should be nice and golden brown and the pecan filling should be crusty and cracking…heaven in a pie plate if I do say so myself!
I love to eat it just the way it is but if you desire add a dollop of whipped cream!
Enjoy!

 

XOXO,

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    Comments

    2. Diana says

      Thank you SO much for posting an awesome Pecan Pie recipe that doesn’t use corn syrup! I’ve recently found out that I’m allergic to corn- and it’s been a challenge avoiding corn syrup! So excited I can make a pecan pie that I can enjoy too this year 🙂

    5. KP says

      I’ve been plotting to try making pecan pie for ages. No excuse for me now. Thank you!

      @Diana – If you are looking for recipes with no corn syrup, try European sites. Corn syrup is virtually unknown as an ingredient over here.

    8. Heidi says

      Historically, pecan pie is my absolute least favorite pie. Too gluey, too grainy, way, way, way too sweet. But my husband loves it, so I made it tonight. And guess what?

      Now I like it too. Thanks Maggie!