Pecan Pie is a classic! There is nothing better than the sweet crunchy layer of pecans while underneath those pecans is the most decadent sugary sweet caramel like custard! This pecan pie makes and appearance in our home throughout the fall and winter seasons. But it is also a staple dessert on our Thanksgiving and Christmas menus!
As a kid, I was not to sure about pecan pie. I opted for the apple pie or pumpkin pie. As I got older, I gave pecan pie a try, and there was no turning back! However, I was always hesitant on trying to make one myself. That is until I saw Ree Drummond “The Pioneer Woman” make one. I learned that it was not that difficult to make a pecan pie.
Thanks to The Pioneer Woman, I have been using her recipe because it is the classic and oh so delicious recipe!
- 1 deep dish pie crust premade or made from scratch
- 1 cup white sugar
- 3 T brown sugar
- 1/2 t salt
- 1 cup corn syrup
- 1/3 cup melted butter salted
- 3 whole eggs beaten
- 3/4 t pure vanilla extract
- 1 heaping cup chopped pecans
- Preheat oven to 350 degrees.
- Mix the white sugar, brown sugar, salt, corn syrup, butter, eggs and vanilla in a bowl.
- Pour te chopped pecan into the bottom of the pie crust.
- Pour the sugar mixture over the top of the pecans (the pecan will rise to the top while baking).
- Spray some foil with nonstick spray and then lightly cover the pie with the foil. (The nonstick spray will prevent the pie from sticking to the foil.) Place the pie on a baking sheet.
- Bake the pie for 30 minutes. Remove the foil and continue to bake for 20 minutes. The pie is done when it only slightly jiggles. If the pie is overly jiggly, continue to bake for up to 30 more minutes.
- (Keep an eye on the crust and pecans to make sure they do not burn.)