Pecan Pie
Pecan pie is undeniably one of the most beloved treats during the holiday season. Its rich and gooey filling, combined with a buttery crust and a crunchy pecan topping, makes it the ultimate dessert for this festive time of year. As soon as you step into a home where pecan pie is being baked, you’re immediately hit with a delightful aroma that instantly puts you in the holiday spirit. The scent of butter and brown sugar mingling together creates an intoxicating fragrance that everyone anticipates with joy.
For many people, pecan pie holds a special place in their hearts because it often brings back cherished memories of family gatherings. Whether it’s Grandma’s secret recipe or a long-standing tradition passed down through generations, pecan pie has the power to evoke nostalgia and create an atmosphere of warmth and love.
Pecan pie is not only a holiday classic, but also a versatile dessert that can be enjoyed in various ways. Some prefer to have it warm, straight out of the oven, while others like it chilled with a dollop of whipped cream or a scoop of vanilla ice cream on top. You can even enjoy a slice for breakfast the next morning, if there are any leftovers!
Pecan Pie
Ingredients
- 1 unbaked pie crust
- 1 cup granulated sugar
- 3 Tablespoons light brown sugar
- 1/2 teaspoon salt
- 1 cup light corn syrup
- 3/4 teaspoon vanilla extract
- 1/3 cup salted butter room temperature
- 3 eggs
- 1 1/2 cups pecan halves can chop the pecans or leave whole
Instructions
- Place pie dough in an 8 or 9 inch pie dish. Refrigerate while you prepare the pecan pie filling.
- In a large bowl, combine the sugar, brown sugar, salt, corn syrup, and butter. Add the eggs and beat well. Stir in the vanilla.
- Reserve a few pecans and stir the rest into the batter. Pour into unbaked pie shell. Add a few of the reserved pecans on top of the pie in any empty spots, to make it look pretty. Use a small spoon to cover them with batter.
- Bake at 425 degrees for 10 minutes, then lower the oven temp to 350 degrees F and continue baking for about 40 minutes. Check the pie half way through cooking and tent a large piece of greased aluminum foil over the top of the pie. (I tent it high so it doesn’t touch the pie filling).
- You will know your pecan pie is done when you can shake it gently and it is not overly jiggly. If it jiggles a lot when shaking, continue cooking until the center is more set, 5-10 more minutes.
- Allow pie to cool completely for several hours before cutting and serving. Or refrigerate for 1-3 days, until ready to serve.
