Pecan Pie is a classic American pie with a gooey sugary buttery filling topped with crispy pecans. One bite and you’ll want it to be on the Thanksgiving menu every year!
Growing up pecan pie never sounded good to me. I actually like snacking on nuts, but a nut pie didn’t sound very good to me. Until I actual tried pecan pie, I never knew what I was missing. But now I’ll never go back!
Pecan pie has quickly become one of my favorite pies, because basically it’s a sugar pie, with pecans. It’s a sweet and buttery pie, with a gooey filling, with little crunchy bites of pecans throughout.
It starts with a traditional pie crust, that is filled with the sweet custard like filling. Classic pecan pie is made with corn syrup, sugar, butter, eggs and pecans. I used a mix of white sugar and brown sugar for my filling, and added in a little vanilla extract for flavor.
Last year we hosted Thanksgiving at our house. Nate took care of the turkey, and my mom and brother contributed a lot of side dishes, so I only needed to make mashed potatoes and gravy, stuffing, and pies. I decided to ask everyone in their family what their favorite pie was and tried to make at least one pie for everyone.
We bought some of the pies from local bakeries and orchards that we knew were delicious and I made 3 other pies. My dad’s favorites were pumpkin and pecan. My brother said his favorite is apple pie. My sister in law said her favorite is pumpkin pie or berry pie. My mom’s favorites are lemon meringue pie and blueberry sour cream. I always like having my easy banana cream pie, but skipped my favorite last year since we already had plenty of other delicious pies.
What is the origin of pecan pie?
Pecan pie started in the southern region of the United states. Pecans are native to North America and people loved using them for baking. The earliest written recipes for pecan pie started showing up in the 1870s or 1880s, and the recipe hasn’t changed much since then.
It’s an American classic and if you have never tried pecan pie before, I promise you need to just try it out like I did. One bite later and you’ll agree that pecan pie is a classic, and definitely needs to be added to the Thanksgiving pie menu every single year.
If you have never tried pecan pie before, I promise you need to just try it out like I did. One bite later and you’ll agree that pecan pie is a classic, and definitely needs to be added to the Thanksgiving pie menu every single year.
This pecan pie is deliciousness in every bite. With a crispy pecan topping, chunky pecans in every bite, and an ooey gooey buttery sweet center underneath. Pecan pie is delicious on it’s own, or topped with a little whipped cream or a scoop of vanilla ice cream.
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- 1 pie crust
- 1 cup roughly chopped pecans
- 3/4 cup half pecans
- 1 cup light corn syrup
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 1/4 cup melted butter (slightly cooled)
- 3 large eggs
- 1 tsp vanilla extract
- Spread the pie crust evenly over a 9inch pie dish. Crimp the edges.
- (Optional) Pre bake the pie for an extra crispy pie crust. Preheat the oven to 400 degrees. Fill pie with foil and pie weights (or dry beans). Bake for 15-20 minutes until the crust is golden all around. Allow to cool.
- Preheat the oven to 350 degrees.
- Put 1 cup of chopped pecans into the bottom of the pie crust.
- Top with un chopped pecans. Pour over the top, or arrange in a pattern if desired. Spread evenly.
- In a medium sized mixing bowl, combine corny syrup, sugar, brown sugar, butter, eggs and vanilla extract. Stir until everything is combined well.
- Carefully pour mixture evenly over the top of the pecans.
- Place the pie on a baking sheet (in case any filling spills out)
- Bake in preheated oven for about 25 minutes. Cover the edges of the pie crust with foil or a pie crust protector once they are golden brown to keep them from turning to dark.
- Bake for an additional 23- 35 minutes until the filling is set. A slight jiggle in the middle is okay.
- Allow pie to cool for about 1 hour (or completely) before serving.
- Store leftovers covered in the fridge for 5-6 days.