It’s almost Thanksgiving! Bring on the best meal of the entire year!!! Thanksigiving is not complete in our house without my mom’s pecan pie, which is nothing short of legendary! I know what you’re thinking…I’ve had a lot of mediocre pecan pie in my lifetime, too. But I promise you, this recipe will change your stance on pecan pie forever. A crispy buttery crust with a big layer of ooey gooey filling, and crunchy toasted pecans…what’s not to like? Add a dollap of whipped cream or a scoop of vanilla ice cream and you’ve got yourselves the perfect Fall dessert.
Nancy's Not Yet World Famous Pecan PiePrint Recipe
- 1 single crust pie dough, homemade or pre-made, 8 or 9-inch
- 2 cups pecan halves
- 1/2 cup unsalted butter, melted
- 1 cup dark Karo syrup
- 3 eggs
- 1/2 tsp salt
- 1 tsp vanilla extract
- 3/4 cup sugar
- 1 tbsp flour
Pre-heat oven to 425 degrees
Arrange the pecans in the bottom of the pie crust
If using a pre-made pie crust in a metal tin, place pie dish on a baking sheet. The pie will be very hot and liquid, and this will help when taking it out of the oven. If your pie dish has little handles, you can skip this step.
Melt the butter in a 2-cup measuring cup. Add the dark Karo syrup, and mix well.
In a medium bowl, beat the eggs and salt for 3 minutes. DO NOT CHEAT the time. It should be frothy when done.
Add the vanilla and beat in the sugar 1/4 cup at a time.
Combine the syrup/butter mixture with the egg mixture and blend thoroughly on low speed. Add the flour and mix well.
Pour the filling into the prepared pie shell.
Bake at 425 for 10 minutes, then reduce the oven temperature to 350 and cook an additional 30 minutes, or until the center of the pie has puffed.
Allow pie to cool on baking sheet, or wire rack until cool
Gluten Free Adaptation: I used Bob's Red Mill Gluten Free Pie Dough Mix, following the receipe using all butter, and it turned out great! Instead of adding 1 tbsp of all-purpose flour to the batter, I added 1 tbsp of Bob's Red Mill 1:1 Gluten Free flour.