This Pecan Pie recipe is a Holiday Classic
Pecan pie is such a perfect dessert. The nutty pecans help offset the sweet filling. When properly made from a good recipe, the pie filling is tender, yet holds its shape when cut. It should be very smooth and full of brown sugar, clear yet filled with pecans. I like to use a variety of chopped pecans. Chop some pecans coarsely, others more finely for more interest. Then top the pie with whole pecan halves.
The secrets to this pie are the very low baking temperature, toasting the pecans in butter, and heating the sugar and corn syrup so the sugar dissolves a bit before the pie goes into the oven. Enjoy!
Recommended Reading: Get started with baking by reading our Ultimate Guide to the Best Baking Equipment for Beginners!
- 1/4 cup butter
- 1 cup coarsely chopped pecans
- 1 cup finely chopped pecans
- 3/4 cup brown sugar
- 1/4 cup sugar
- 1/2 teaspoon salt
- 3/4 cup dark corn syrup
- 3 eggs
- 2 teaspoons vanilla
- 1 9-inch unbaked pie shell
- 1 cup whole pecan halves, if desired
Preheat oven to 300 degrees F. In large saucepan, melt butter over medium heat. Stir in coarsely chopped pecans; cook and stir for 3 minutes. Then stir in finely chopped pecans; cook and stir for 2-4 minutes longer until nuts are fragrant. Don’t stop stirring! Turn heat to low and stir in the brown sugar, sugar, salt, and corn syrup. Cook and stir over medium heat for about 3 minutes.
Remove from heat and set aside. Break the eggs into a bowl and, using the tines of a fork, remove the white stringy chalzea from each egg yolk; discard the chalzea. Beat the eggs until foamy, then stir into the pecan mixture along with the vanilla; beat with a wire whisk until mixture is combined and shiny. Pour into the unbaked pie shell; top with whole pecans, if desired.
Bake for 40-50 minutes or until the center of the pie feels soft, but is set and not runny. Let pie cool on wire rack, then cover and store at room temperature. It’s best to make this pie the day you eat it. Serves 6-8
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