The perfect decor for your home is a freshly baked pie sitting on the table. Fill your home with the warm, delicious taste of a classic pecan pie and its sweet aroma. This recipe from Tastes Better From Scratch, is a great choice for any holiday dish!
INGREDIENTS
- 1 Homemade pie crust , unbaked (my recipe makes 2 crusts, so you can freeze the other crust, or cut the recipe in half)
- 1 cup granulated sugar
- 3 Tablespoons light brown sugar
- 1/2 teaspoon salt
- 1 cup light corn syrup
- 3/4 teaspoon vanilla extract
- 1/3 cup salted butter , softened or melted
- 3 large eggs
- 1 1/2 cups pecan halves (can chop the pecans or leave whole)
INSTRUCTIONS
This recipe is for a standard 9” pie dish. If you have a larger pie dish, use 1 ½ the recipe!
- Prepare my perfect pie crust recipe and place pie dough in an 9 inch pie dish. Refrigerate while you prepare the pecan pie filling.
- In a large bowl mix together sugar, brown sugar, salt, corn syrup, and softened (or melted) butter. Mix in the eggs and vanilla.
- Reserve a few pecans and stir the rest into the batter. Pour into unbaked pie shell. Add a few of the reserved pecans on top of the pie in any empty spots, to make it look pretty. Use a small spoon to cover them with batter.
- Bake at 425 degrees for 10 minutes, then lower the oven temp to 350 degrees F and continue baking for about 40 minutes. Check the pie half way through cooking and tent a large piece of greased aluminum foil over the top of the pie. (I tent it high so it doesn’t touch the pie filling).
- You will know your pecan pie is done when you can shake it gently and it is not overly jiggly. If it jiggles a lot when shaking, continue cooking until the center is more set, 5-10 more minutes, or longer if needed.
- Allow pie to cool completely for several hours before cutting and serving. Or refrigerate for 1-3 days, until ready to serve.
