My homemade pecan pie is classic and simple with an unexpected dash of cinnamon. It’s the perfect combination of sweet and salty– after one bite you’ll taste why it’s my favorite!
Today I’m bringing one of my classic recipes back to life with a new video and plenty more recipe success tips. I posted this recipe exactly 4 years ago!
Pecan pie is the classic sugary dessert without which no Thanksgiving is complete. It’s as traditional as pumpkin pie and as wonderfully rich as apple pie. Growing up, my family’s Thanksgiving dessert table always included (and will always include) my late grandmother’s old fashioned pecan pie recipe. It’s a true honor to share her recipe and I hope this recipe lives on forever in her memory.
- 1/2 c butter
- 1 c sugar
- 4 eggs, beaten
- 1 cup light corn syrup
- 1 tsp vanilla
- 1/4 tsp salt
- 1 1/2 c pecan halves
- 19 inch, unbaked pie crust
It, you may like it: Chicken Pot Pie Stromboli
HOW TO MAKE PECAN PIE
- Gather your ingredients.
Preheat oven to 325 F.
Have your 9 inch unbaked pie shell ready.
Inn a medium saucepan; combine butter, sugar and corn syrup; cook over low heat, stirring constantly until sugar dissolves. Let cool slightly.
In a small bowl; mix eggs, vanilla and salt; and add to the syrup mixture. Stirring well.
- Now, pour the mixture in the prepared pie shell.
I pour the pecans in the bottom of the crust, they will float to the top, and arrange themselves as they may.
- You can place them after pouring the mixture into the pie shell, if you want a particular design.
Bake for 50 to 55 minutes; serve warm or cold.
- Many times I make a fresh whipped cream and add a dollop when serving. Such ooey gooey goodness!