If you are making a traditional pecan pie for your dessert table you will want to try this recipe. This rich delicacy is most often served between Thanksgiving and New Year’s and is a long-held Southern favorite. From modest kitchens to four-star restaurants, generations of great cooks have presented pecan pie as a memorable close to a meal among friends and family.
Nothing compares with the sensation of breaking into that crispy pecan topping to unearth a gooey, luscious filling cradled in a light crust. And it’s so simple to make. This classic recipe uses only seven ingredients and you can make it in five easy steps.
- 1 refrigerated piecrust shell
- 1 cup light corn syrup
- 3/4 cup granulated sugar
- 1/3 cup butter
- 1 tsp vanilla extract
- 4 eggs, beaten
- 1-1/2 cups pecan halves
- Preheat the oven to 325° F.
- Line a 9-inch pie plate with the pastry shell and crimp edges.
For the Pecan Pie Filling
- In medium saucepan combine corn syrup, sugar and butter. Cook over low heat stirring until sugar dissolves and butter melts.
- Remove from heat, cool slightly. Add eggs and vanilla; stir well to combine. Stir in pecan halves.
- Pour filling into pastry shell.
- Bake 55 to 60 minutes or until knife inserted near center comes out clean.
- Remove from oven; cool completely before serving.
Source: The National Pecan Shellers Association and Fisher Nuts
The National Pecan Shellers Association offers healthy, delicious, chef-inspired recipes for the holidays – from pecan pie to snacks, appetizers, soups and salads. Shelled pecans also make a wonderful gift. Pack fresh pecans in decorative tins or jars. Or give toasted pecans, tossed in butter or a blend of herbs and spices.