The BEST Pecan Pie

Name: The Best Pecan Pie Recipe for Thanksgiving Dessert
Prep time: 5 min
Cook time: 1 h
Total time: 65 min
Yield: 8
Ingredients: 1 cup (8 fl oz/ 237 mL) light corn syrup; 3 large eggs; 1 cup (200g) granulated sugar; 2 Tbsps unsalted butter, melted; 1 tsp pure vanilla extract; 1/4 tsp salt; 1 1/2 cups (165 G) pecans; 1 9-inch (23-cm) homemade blind baked (pre-baked) pie shell or store bought unbaked pie shell

by The Grove Bend Kitchen

8 servings

1 hr 5 min

The southern pecan pie is truly The BEST Pecan Pie recipe ever!!! It's center is buttery and gooey with the beautiful whole pecans rising to the top when baked. This is a classic holiday pie that can be enjoyed all year long! It's easy to make with my homemade Perfect Pie Crust or my All-Butter Pie Crust.

This is the MOST SCRUMPTIOUS Pecan Pie on the planet!!! There literally are thousands of Pecan Pie recipes on the internet but this is the version I prefer. It's light and golden gooey center is just perfect with the crunch of the pecans. Some recipes use brown sugar or part brown sugar part granulated sugar which makes the filling darker and richer. And some use dark corn syrup. I definitely prefer the lighter pecan pie, it's buttery and gooey center is divine! This is a great recipe and I hope you give it a try! Make sure to buy good quality pecans because that will make or break this pie. It truly is The BEST Pecan Pie!

INGREDIENTS TO MAKE THE BEST PECAN PIE

Light corn syrup
Large eggs
Granulated sugar
Unsalted butter, melted
Pure vanilla extract
Salt
Pecans
1 9-inch (23-cm) homemade blind baked (pre-baked) pie shell or store bought unbaked pie shell

HOW TO MAKE THE BEST PECAN PIE

If using a store bought frozen pie shell DO NOT blind bake the crust.
But if using a homemade pie shell, blind bake (pre-bake) the pie shell.
Roll and shape the dough in the pie plate.
Refrigerate for at least 30 minutes to 1 hour before baking.
Preheat the oven to 400F (200C).
Line the pie plate with aluminum foil or crinkled parchment paper enough to cover the sides.
Fill with pie weights or dried beans.Bake for 20 minutes.
Remove the foil and pie weights.
Place silicone pie crust shields or strips of aluminum foil around the edges of the crust.
Bake for 8-10 minutes more until the shell is pale golden.
If the shell puffs up during baking, gently press it down with the back of a spoon.
Keep the silicone crust shields or aluminum strips on during baking to prevent over browning.
Preheat or reduce the oven to 350F (177C).
In a medium size bowl using a whisk, stir together the light corn syrup, eggs, sugar, melted butter, vanilla, and salt.
Mix in the pecans with a rubber spatula.
Pour into the prepared pie crust.
Bake on the center rack of the oven for 60 to 70 minutes.
Cool for 2 hours.
Refrigerate for at least 2 hours or overnight before serving.
Store in refrigerator for up to 3 days or freeze for 3 months.

PIE CRUST RECIPES TO TRY: (Visit my website www.TheGrove BendKitchen.com)

OTHER DELICIOUS PIE RECIPES TO TRY: (Visit my website www.TheGroveBendKitchen.com)

Libby's Famous Pumpkin Pie
Pumpkin cheesecake Pie
Dark Chocolate Pecan Pie
Coconut Cream Pie

The BEST Pecan Pie

You can do it! Saved to your recipes

Recipe details

Yield 8 servings
Time spent: Prep time: 5 Minutes Cook time: 1 Hours Total time: 1 hr 5 min

Show Nutrition Info

Per serving

% Daily value

Instructions

If using a store bought frozen pie shell DO NOT blind bake the crust. But if using a homemade pie shell, blind bake (pre-bake) the pie shell. Roll and shape the dough in the pie plate. Refrigerate for at least 30 minutes to 1 hour before baking.
Preheat the oven to 400 F (200 C). Line the pie plate with aluminum foil or crinkled parchment paper enough to cover the sides. Fill with pie weights or dried beans.Bake for 20 minutes. Remove the foil and pie weights. Place silicone pie crust shields or strips of aluminum foil around the edges of the crust. Bake for 8-10 minutes more until the shell is pale golden. If the shell puffs up during baking, gently press it down with the back of a spoon. Keep the silicone crust shields or aluminum strips on during baking to prevent over browning.
Preheat or reduce the oven to 350 F (177 C). In a medium size bowl using a whisk, stir together the light corn syrup, eggs, sugar, melted butter, vanilla, and salt. Mix in the pecans with a rubber spatula. Pour into the prepared pie crust.
Bake on the center rack of the oven for 60 to 70 minutes. Cool for 2 hours. Refrigerate for at least 2 hours or overnight before serving. Store in refrigerator for up to 3 days or freeze for 3 months.

Comments

Ruth Fullerton on Nov 26, 2020

Is Dark Corn Syrup OK ?

3 Reply
- The Grove Bend Kitchen on Nov 28, 2020
  
  Hi Ruth!
  Yes, absolutely great question. It might turn out a little darker but they are interchangeable.
  Thank you for your question! :)
  
  Like
Kathy Kuntz Knost on Dec 01, 2020

Hi, your recipe looks very similar to my mother-in-law’s pecan pie recipe and it has always been delicious. What is the benefit of pre-baking the pie crust, though? I haven’t done that before when making pecan pies. Thanks!

5 Reply
- See 2 previous
- The Grove Bend Kitchen on Dec 01, 2020
  
  Hi Kathy!
  There are two times when pre-baking (also called blind baking) are necessary: when you're making a custard pie, such as pumpkin pie or pecan pie, or when the filling is unbaked, like a pudding pie. A custard pie has a lot of moisture in it and can make the crust soggy before it has time to actually bake. When blind baking, make sure to cover the crust edges with strips of foil or silicone crust edge shields so that the edges don't over brown. I also like to use dried pinto beans for my pie weights. I keep them in a large glass jar and use them for a year. Once the dried beans have been used as pie weights, they are no longer good to soak and eat. But they last a long time as perfect pie weights.
  I hope this information helps with the next time you make a pecan pie!
  Thank you so much for your question.
  Best wishes :)
  Louise Rio/ The Grove Bend Kitchen
  
  2
- Kathy Kuntz Knost on Dec 01, 2020
  
  Thank you so much for the explanation. I knew about that method for cream pies and non-baked pies but not pumpkin or pecan.
  
  1
- Rita Hendricks on Dec 03, 2020
  
  Hi, I have been cooking & baking for over 45 yrs. I have never had a soggy pie crust from pumpkin, sweet potato, or any sort of custard pie... However, I may give this a try, see if there is a difference to make it worth the extra step
  
  Like