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No. 48 – Classic Pecan Pie

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I used to have a fear of pecan pie.  Not of eating it but of making it.  This was a completely unfounded fear as I had never even tried to make one.  I just remember so many people bringing runny pecan pie to some family event and thought mine would turn out the same.  Actually I could have left this pie in the oven a few more minutes, but it didn’t affect the incredible, classic, taste of this quintessential holiday pie.

I’ve used several recipes throughout the years but this one has quickly become a favorite. Ree (a/k/a The Pioneer Woman) must be the most successful blogger and cookbook author out there these days. I love many of her recipes but believe this is my favorite. You’ll need white and brown sugar, salt, corn syrup, butter, eggs, vanilla, pecans and an unbaked pie crust.
Whisk three eggs in a small mixing bowl.  Set aside.
Prepare an unbaked 9-inch pie crust.
 I used a small cookie cutter to create a leaf border – keeping with the fall theme of course.
Add the chopped pecans to the bottom of the pie crust.  In a medium mixing bowl blend the white sugar, brown sugar, salt, corn syrup, melted butter, eggs, and vanilla.  Whisk until smooth.
Poor the filling over the pecans in the pie crust.
Brush the crust with a little milk, cream or a lightly beaten egg.  Sprinkle with raw sugar if desired.
Bake at 350 degrees until the pie is no longer jiggly.   You should start checking the pie after about 55 minutes then continue baking until the filling is set.  Cover with foil if the crust starts to become too brown.
Cool the pie until room temperature and refrigerate until ready to serve.
Serve with sweetened cream in small slices!  It is a sweet and rich dessert.

Pecan Pie
(Recipe by Ree – The Pioneer Woman)
1 cup granulated sugar
3 tablespoons brown sugar
1/2 teaspoon salt
1 cup corn syrup
1/3 cup salted butter, melted
3 eggs, lightly beaten
3/4 teaspoons vanilla extract
1 cup finely chopped pecans
1 whole 9-inch unbaked pie crust

Directions:

Preheat oven to 350 degrees.  Prepare a 9-inch unbaked pie crust and spread the chopped pecans in the bottom.  In a mixing bowl whisk together the sugars, salt, corn syrup, butter, eggs and vanilla.  Whisk until smooth and blended.  Pour the filling over the pecans and bake until the center is set and no longer jiggly.  I baked mine a little over an hour but started checking at about 55 minutes.  Oven temperatures so use your best judgment.  Cool to room temperature and refrigerate until ready to serve.

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Hey thanks so much for stopping by today!  We truly enjoyed our Thanksgiving holiday and all the company that came to share it with us.  I cooked for 10 and believe it was all tasty.  This pie was a big hit and will be made again.  I have a good leftover recipe for turkey and will post it on Wednesday.

Did you put up all your Christmas decorations this past weekend?  I didn’t – but hope to soon.

Tricia

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9 Comments

  6. Mary says

    This looks perfect, Tricia. You should have seen my pie messes this past week. I believe there would have been some laughter involved if you'd been here. Let's just say that I am nowhere near as gifted with pies as with cookies and cakes. This is easily the most beautiful pecan pie I have ever seen! I've made PW's recipe before and this really is a delicious pie.

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