November 23, 2024

Pecan Pie

Is Pecan Pie your favorite pie?

Are you nuts for nuts? I absolutely love pecans. Pecan pie is my favorite pie and I make it every Thanksgiving and Christmas. I am from New Orleans, Louisiana, where I grew up picking and peeling (mostly eating) pecans for my mom to make pies, pralines and other desserts.

Pecans are harvested in the fall before the trees lose their leaves. Pecans should be stored in an airtight container and kept in the refrigerator or freezer. This will preserve them for a year. If they are not eaten by then!

Ingredients

1 cup dark corn syrup (Karo® is my recommendation)
3 eggs
1 cup white granulated sugar
2 tbsp butter- melted
1 tsp vanilla
1 ½- 2 cups pecan halves
Unbaked 9-inch pie crust

Preparation

Pre-heat oven to 425 degrees

Par Bake the Crust:

Press a fork around the sides and bottom of crust. Line the crust with foil or parchment paper and fill with pie weights or dry beans. Bake at 425 degrees for about 15 minutes or when the edges start to lightly brown, then remove it from oven. Remove the pie weights, prick the bottom of the crust several times, paint it lightly with egg wash and return it to the oven for 2 minutes.

Whisk Karo Syrup, eggs, white sugar, cooled melted butter and vanilla extract together. Add the pecans and stir with a spoon to coat all of pecans.

Bake for approximately one hour to 70 minutes. If crust browning too quickly cover edges with foil or silicone crust protector. The pie is done when the center of the pie is a little jiggly. The center will firm up as the pie cools.

Remove from oven and allow pie to cool for at least two hours before serving.