Pecan Pie is an old-fashioned staple for any dessert table. This recipe is a family favorite tradition and the perfect pie to serve on special occasions!
Growing up, I wasn’t a fan of Pecan Pie. I never really had a taste for nuts, especially pecans. Being a girl from the south, that was considered so strange! It has always been a favorite for most of my family and extended family, so it has always been a staple dessert at family gatherings. I just always steered clear and headed straight for pumpkin pie!
It wasn’t until I met Fred and became “an adult” that Pecan Pie has now grown on me! The ooey gooey rich filling married to the butter, salt and pecans are truly a marriage made in heaven! And did I mention this is so easy to make? Really, even an novice baker can make this beautiful yummy goodness!
How to Make Pecan Pie
You don’t have to pre-bake the pie crust for pecan pies. And truth be told, you really don’t have to melt the sugar and syrup on the stovetop or even sift the egg mixture. Both sides of the family do agree that we like a light colored pie, so we choose to use light opposed to dark Karo syrup. Sometimes we get wild and use half of each. This is just a family preference and how we make ours!
My mom is very particular about how she bakes this pie and I love her attention to detail! Her baking skills have been such a blessing to learn from, because well patience. An attribute that I’m still trying to work on obtaining even in my 40’s!
We hope you enjoy this family tradition as much as we do. I am now a huge fan, but will never love it as much as Pumpkin Cheesecake or Pie! I am forever a pumpkin anything girl! Which do you prefer?
- 1 cup white sugar or 3/4 cup white and 1/4 cup light brown
- 1 cup light corn syrup or 1/2 dark/and 1/2 light
- 4 large eggs
- 1/2 stick butter melted
- 1 1/2 tsp vanilla
- 1/4 tsp salt
- 1-2 cups pecans halves or chopped
- 1 deep dish pie shell or 1 prepared pastry dough for 9-inch pie
Preheat oven to 350 degrees.
Boil sugar and syrup together for about 2-3 minutes. Set aside to cool.
Beat eggs lightly and very slowly. Pour syrup mixture into eggs stirring constantly.
Strain the egg and syrup mixture to be smooth and lump free.
Stir in butter, vanilla, salt and pecans.
Pour into pie crust.
Bake at 350 degrees for about 45-60 minutes until set.