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 Pie ingredients and unbaked shell - I used a box mix for pie shell |
 After mixing pour filling into pastry shell. |
 Baked and cooled pie. It can now be frozen for the special day, if you have the will power! |
 Pass the whipped cream please! |
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This is the only pecan pie recipe you will ever need. Trust me on this. My pecan-pie-hating friend Jerry sampled it one time, and became a believer, as have others! This is a great make-ahead pie as it freezes well. After baking and cooling, wrap in moisture-vapor proof wrap and freeze until the dinner party. This recipe has been an "heirloom" in the family for years and years. Other pecan pie recipes are good, but you're gonna LOVE this one! See photos of pie at various stages.
Ingredientes
- 1/4 cup butter, softened
- 3/4 cup brown sugar packed
- 3 large eggs
- 3/4 cup light corn syrup
- 1 teaspoon vanilla
- 1/4 teaspoon salt
- 1 and 1/3 cups pecans
- 9 inch unbaked pastry shell
- Topping of choice (optional - whipped cream, ice cream, etc.)
Direcciones
- Set oven at 350 degrees F.
- In medium mixing bowl beat the butter and brown sugar until well mixed, about 1 minute.
- Add eggs and continue beating 1 or 2 more minutes until smooth.
- Beat in corn syrup, vanilla and salt.
- Fold pecans in gently with spatula or spoon.
- Pour into unbaked pastry shell.
- Bake for 15-20 minutes until it begins to brown, then reduce oven heat to 300 degrees and continue baking 30-40 additional minutes, or until knife inserted in middle of pie comes out clean (I don't like to "ruin" the pie presentation with knife marks so I use the rich brown color of pie top as a clue to doneness, and poke a cake tester in the middle instead of a knife - works for me!)
- Cool on wire rack at least 2 hours or more until thoroughly cooled - do not cut while hot or warm.
- Serve with optional topping of choice.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 85g | |
| Recipe makes 8 servings | |
| Calories 269 | |
| Calories from Fat 80 | 30% |
| Total Fat 8.98g | 11% |
| Saturated Fat 4.54g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 100mg | 33% |
| Sodium 194mg | 8% |
| Potassium 66mg | 2% |
| Total Carbs 46.6g | 12% |
| Dietary Fiber 0.1g | 0% |
| Sugars 28.83g | 19% |
| Protein 3.23g | 5% |
Evaluaciones
13 de Noviembre de 2011
This looks amazing, and I am printing it off now. Thanks for sharing this wonderful recipe!
02 de Julio de 2012
This is a wonderful recipe. It's been in my family for a very longtime, also. I make this every Thanksgiving and Christmas. This is very awesome.Yo he cocinado/probado esta receta
12 de Enero de 2013
Stores great in freezer for a make ahead, just thaw dessertYo he cocinado/probado esta receta1 person likes this review
05 de Febrero de 2013
Looks delicious..I've had the one with chocolate chips, the one splashed with boubon, the one with praline liquere, the one with 1/2 pineapple 1/2 pecan, tried them all I guess...
But this Old Fashioned Caramel style... warm with Vanilla Ice Cream...you just can't beat it!Yo he cocinado/probado esta receta1 person likes this review
Comentarios
17 de Noviembre de 2011I am making dessert for a 'pre-Thanksgiving' dinner on Saturday so I'm going to try this. It looks delicious. Thanks for sharing.1 reply
14 de Noviembre de 2011I've never made pecan pie before, but this looks easy and delicious. Your write up convinced me to try it!
13 de Noviembre de 2011Thanks A.L. - Since you printed the recipe I added a note about testing the pie without having to stab it with a knife. See above. Hope you enjoy it.
