Pecan Pie: the first pie I ever made! My favorite part of the holiday meal when I was little, and it had to be the dessert table! I was, am still am, a huge pecan pie lover. I made my first pie at age 7, and guess what kind it was? Yes! Pecan. Not a year has passed by without making this pie. It’s special to me. It makes me think of my favorite cooks, Mama & Nanny. There’s nothing quite like the smell of toasted pecans, browning pie crust, homemade dinner rolls, turkey & dressing, and all the sides, to make it all better. I’m so thankful to have grown up in a family full of good cooks! The roots run deep. Even if you’re new to baking, it’s never too late to start new traditions. Throw a pecan pie in the oven this holiday season, and don’t be afraid to bake it a good, long while. An underbaked pecan pie will not set up properly, and will leave you a little sad. I bake mine for well over an hour, probably close to an hour and twenty minutes or so. It bakes in what they used to say was a ‘slow oven’. That would be an oven set at 325 degrees. I’ve never had to use a pie crust shield when baking pies at 325 degrees, but it all depends on your oven. Keep an eye on the browning, and have no fear! (and use a pie crust shield near the end of baking only if you really need to.) Please, please, please bake your pecan pies long enough! You’ll be happy with the caramelized results.
Use raw pecans when making pecan pie, not toasted. The pie bakes quite a while, well over an hour, so the nuts will have plenty of time to toast once the pie goes into the oven.
You can make your pie using pecan halves, or chopped pecans. I usually give my pecans a rough chop. To make cutting the pie easier, and for neat slices, try chilling the pie ahead of time. Be sure to let the pie cool to room temperature fully before chilling. If you chill a hot pecan pie, it will sweat and result in a soggy top. Be patient, and don’t cut a hot pecan pie! That’s the hardest part of this recipe.
Need a good pie crust recipe? Try one of mine! Diner Style Pie Crust is great, or if you want an all butter crust, try my Buttery Pie Crust recipe.
Pecan Pie
Ingredients
- 1 c. sugar
- 3 large eggs
- 1 c. corn syrup (or honey)
- 1/4 tsp. salt
- 3 Tbsp. melted butter
- 1 1/4 c. pecans (halves, or chopped)
Instructions
- In a mixing bowl, stir together the sugar and eggs until fully combined. Add corn syrup (or honey) and mix well. Add salt and melted butter. Mix. Stir in pecans. Pour into an unbaked pie shell. (If you need a good crust recipe, try my Buttery Pie Crust, or Diner Style Pie Crust.). Bake in a slow oven, at 325 degrees, for no less than an hour. I like to bake mine for 1 hour and 15 to 20 minutes. All ovens are different, so keep an eye on the browning. Make sure to bake long enough so the filling puffs up and begins to crack. The filling will settle in as it cools. I've never had to use a pie crust shield while baking pies at 325 degrees, but if your crust starts to brown too much, you can add a pie crust shield. You can make your own if you don't have one. Watch my World's Best Pumpkin Pie video to see how to make your own pie crust shield. Allow a pecan pie to cool fully before serving. If you chill the pie, it will slice easier. Enjoy!