Nothing better than a delicious Pecan Pie during the fall. This pie is something the whole family loves! Goes faster than the Pumpkin Pie that’s for sure. Heat up a piece with some vanilla ice cream or whipped cream…mmmmm so good!
Ingredients for Pecan Pie:
Note: I always add extra eggs for additional moisture (recipe only calls for 2, but I add 3)
1 - 9 Inch Pie crust – I prefer the Pillsbury pie crusts (box of two in the refrigerated section)
1 ½ Cups of Pecans
3 Large eggs
1 Cup white sugar
¾ Cup Dark Karo Syrup
3 Tablespoons butter, melted
2 Teaspoon Pure Vanilla
Preheat the oven and prepare a cookie sheet:
Preparation 10 minutes
Preheat the oven to 350 F
Evenly spread the pecans on a cookie sheet
Bake 8-10 minutes to toast (enhances the flavor of the pecans) Don’t leave them in to long or they will burn!
Pull pecans out of the oven let cool while preparing ingredients
Prepare Pecan Pie batter:
Preparation 5 minutes
In a large mixing bowl mix eggs,sugar, Karo syrup, melted butter, Vanilla
Chop up the pecans so you have large pieces (I leave a handful of the whole toasted pecans to place over the top for looks)
Stir in all the pecans except your full pecans
Flatten one of your pie crusts and sprinkle a little flour on both’s sides prior to gently into your pie plate
Pour batter into pie crust
Sprinkle your handful of pecans over the top of the batter
Bake Pecan Pie:
Bake time: 50-60 Minutes
I usually only bake one pie at a time set on the middle rack Bake for 20 minutes Cover with aluminum foil to prevent excess browning of the top Bake for 30-40 Minutes For even baking, I recommend that you rotate the pie 1 or 2 times during baking Stick a toothpick or butter knife into the middle of the pie (Pie is done when the toothpick or knife comes out clean) When pie is complete, pull out of the oven and let cool on a cooling rack for 2 hours
Order of Operations:
Preheat oven to 350 F and prepare cookie sheet with pecans in a flat layer Gather ingredients Mix all ingredients well except for pecans Throw in the pecans and stir until just mixed Pour into pie crust Bake for 20 minutes Cover pie with aluminum foil Bake for 30-40 more minutes Let pie cool on rack for 2 hours Enjoy!
Important information for you:
If you need to do 2 pies at one time, double the recipe and split between two pie crusts
Pie crusts come in prepacked set of two so that helps!
Plan ahead for your dinner, make the pie(s) a day in advance to help organize your meal
Remember that the pie will continue to cook for a few minutes after you pull it out of the oven. When I check the pie to see if it is almost done, if there is a little bit off pie filling when I pull the toothpick out, I will pull out the pie and let it finish cooking on the cooling rack. This helps to avoid overcooked pies!