Or maybe you will cry over this recipe. Pecan Pie is one of my family’s traditional holiday desserts. Requirements at both Thanksgiving and Christmas dinner, I have only recently started experimenting with this variety of pie and this would be my first homemade (albeit the crust) attempt.
Since there is no known recorded recipe for a pecan pie in my family, I went with the Pioneer Woman to help me out this time around. Upon stumbling what is referred to as “The Pie That Will Make You Cry”, I knew this recipe was the perfect fit to my soul food loving family.
- 1 whole Unbaked Pie Crust
- 1 cup White Sugar
- 3 Tablespoons Brown Sugar
- 1/2 teaspoon Salt
- 1 cup Corn Syrup
- 3/4 teaspoons Vanilla
- 1/3 cup Melted Butter (salted)
- 3 whole Eggs, Beaten
- 1 cup (heaping) Chopped Pecans
First, prepare up your pie crust for your pie tin or dish.
Next, mix sugar, brown sugar, salt, corn syrup, butter, eggs, and vanilla together in a bowl.
Pour chopped pecans in the bottom of the unbaked pie shell. (note: pecans will float to the top when poured over with syrup mixture)
Pour syrup mixture over the top. Cover top and crust lightly/gently with foil. Bake pie at 350º for 30 minutes. Remove foil, then continue baking for 20 minutes, being careful not to burn the crust or pecans.
NOTE: PIE SHOULD NOT BE OVERLY JIGGLY WHEN YOU REMOVE IT FROM THE OVEN. If it shakes a lot, cover with foil and bake for an additional 20 minute or until set. Required baking time seems to vary widely with this recipe. Sometimes it takes 50 minutes; sometimes it takes 75!
Allow to cool for several hours or overnight. I cannot stress this enough!! This is key in making your pie go from a sweet soup to a perfect slice. Serve in thin slivers and enjoy!