Pecan Pie Recipe

A southern staple and a fun to make pie, this pecan pie recipe is easy and tasty.

Pies are generally easy to make but this pecan pie recipe is a snap. Where other pies might call for a blind baked shell or pre-cooked fillings, this recipe is just a lot of mixing. Because this pecan pie recipe is really an oven baked custard, all the cooking is done in the oven. Usually, custard would be baked in a water bath but this pie just goes on a cookie sheet and into the oven.

Before I tried baking my own pecan pie, my only experience with them were commercially made. These pies usually had the pecans on the top of the pie. This pie has the pecans mixed into the custard. If you like, you can top the pie with pecans after it has been baked. This is not really necessary for the taste but it looks more traditional. A cool look for your pecan pie is to use some pecan halves and place them around the edge of the pie. I like to serve this pie with a dollop of Chantilly cream.

This recipe calls for just one crust. You can use any piecrust recipe that you like or you can get a pre-made crust from your local grocery store. The crust for this pecan pie recipe does not need to be pre-baked.

• 4 1/2 ounces sugar
• 4 1/2 ounces light corn syrup
• 3 large eggs
• 1 teaspoon vanilla extract
• Pinch of salt
• 1/2 ounces of butter, melted
• 4 ounces of pecans whole or pieces

1. Preheat your oven to 350 degrees Fahrenheit.
2. Mix the sugar, light corn syrup, eggs, vanilla extract, and salt together in a bowl using a whisk.
3. Once all the ingredients are completely mixed, add the melted butter.
4. Cover the bottom of an unbaked pie shell with the pecans.
5. Pour the filling over the pecans.
6. Bake 40-45 minutes until done.
7. Check the pie at about 30 minutes to make sure the top is browning evenly. If it is not, then you might want to rotate the pie.

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