This classic dessert is a crowd favorite. Served warm with a scoop or two of ice cream, this favored baking recipe is perfect for any holiday. Add semi-sweet chocolate chips or bits of baking chocolate for a chocolaty take on this pie recipe. Some like it with a slice of cheese on top. This will definitely be a hit at any of your upcoming family gatherings-especially in the colder months.
1 1/2 cups pecan pieces
3 large eggs
1 cup sugar
3/4 cup light or dark corn syrup
2 tablespoons melted butter
2 teaspoons vanilla extract
1/2 teaspoon salt
1 (9-inch) deep-dish frozen unbaked pie shell
How to Make It
Spread pecans in a single layer on a baking sheet.
Bake at 350° for 8 to 10 minutes or until toasted.
Stir together eggs and next 5 ingredients; stir in pecans. Pour filling into pie shell.
Bake at 350° for 55 minutes or until set, shielding pie with aluminum foil after 20 minutes to prevent excessive browning. Serve warm or cold.
Note: For testing purposes only, we used Mrs. Smith's Deep Dish Frozen Pie Shell.
For a richer flavor in this traditional pecan pie recipe, try using dark corn syrup. Both variations received high marks in our Test Kitchens.
The first time I made this exactly as the recipe stated and it was very good though I do make my own crust. The second time I increased the pecans to 2 cups as others have suggested. I used half light and half dark corn syrup (3 oz each). OMG! It was declared THE best pecan pie I had ever made by the entire family. Definitely a keeper.
This was my first pecan pie I made; I used some of the suggestions below (adding more pecans and using dark and light syrup) and the pie was the BEST he's EVER HAD! He added whip cream and scrap the plate for any residue before getting another slice..he also called his mother and told her about the pecan pie experience he'd just experienced. This has been saved to my pie collections and will get used often. THANK YOU
This was the first pie I have ever made and it was fabulous! I made one small tweek by using 2/3 cup of sugar and 1/3 cup of dark brown sugar just for a little more richness (plus I didn't have any dark corn syrup). But it was oh so yummy. The hubby couldn't say enough about it. Great recipe!
THIS IS THE BEST PECAN PIE EVER!!!! I do believe that baking the pecans and using 1/4 less corn syrup makes the difference. I know it's a hit each time I bake it!!!! As a matter of fact, I'm actually baking one right now!!! THANKS SO MUCH FOR SHARING!!!
This is a fabulous base recipe. I did use two cups of pecans, as others have suggested. Toasting the nuts is the secret. This is not a deep-dish pie. I use a regular pie dish. For the deep-dish to come out correctly, I had to make a double recipe of filling. I like my pies to reach the top of the plate. ... while baking, I have covered the pecans and I have baked them uncovered. Either way is good. If you like dark, toasted pecans, then bake uncovered for the full time. Finally, I prefer whole pecans. This pie is so beautiful. Save the pecan pieces for cookies.
Omg, seriously the best pecan pie! It was my first time making pecan pie for Thanksgiving dinner & it's def a keeper!! I added 1/2 extra cup pecan pieces, substituted the corn syrup for maple syrup, & regular cane sugar for brown sugar...so delicious! I can't say enough good things about it, so happy with my first batch of homemade pecan pie!