Side Pannel
Most Amazing Ever-Butter Pecan Pie.
Most Amazing Ever-Butter Pecan Pie.
- Recipe Submitted by Cornbread on 11/26/2014
Category: Eggs, Pies
Ingredients List
- 1 Unbaked Pie Crust (handmade or store bought)
- 1 cup Pecans (Chopped)
- 1 cup White Sugar
- 3 Tablespoons Brown Sugar
- 1 cup Dark Corn Syrup (but also works with light)
- ½ teaspoons Salt
- ¾ teaspoons Vanilla Extract
- â…“ cups Salted Butter (melted)
- 3 whole Eggs (beaten)
Directions
I really like using a tart pan for this pie. The depth of the pan allows for a better ratio of pecans to filling, but a pie dish works just as well. Note that with the tart pan you may not need to use all of the filling.
The first thing to do is prepare the pie crust and layer it with the chopped pecans.
The reason I chop my pecans is to make it easier to cut the pie when done. Although I think the whole pecans look better on top, it is really a challenge to cut the pie without making the pieces look smooshed. But if you would rather have the look of whole pecans, just skip the chopping part. It all comes out the same taste wise.
Next, mix the sugar, brown sugar, salt, corn syrup, butter, eggs, and vanilla together in a medium bowl.
Pour the mixture into the pie pan. Adding the pecans first makes sure that all the pecans are covered with the filling. They will float to the top while baking.
Cover the pie with foil. Make sure that it is loosely laid on top. Bake the pie at 350º for about 30 minutes. Remove foil, then bake for 20 minutes more. Keep an eye on the pie to make sure the crust doesn”™t burn
Baking times vary greatly with pecan pies so keep an eye on it. The pie should be slightly giggly but not overly. If the center seems too giggly bake it for a bit longer, up to 20 mins.
Here is a little secret I use while baking. Use a small oven safe bowl or dish to add a little of the filling to and bake it along with your pie. This way when it is finished you will have a sample to taste before you serve it to guests. Just make sure that you keep a close eye on it. The smaller size will cause it to cook faster.
The first thing to do is prepare the pie crust and layer it with the chopped pecans.
The reason I chop my pecans is to make it easier to cut the pie when done. Although I think the whole pecans look better on top, it is really a challenge to cut the pie without making the pieces look smooshed. But if you would rather have the look of whole pecans, just skip the chopping part. It all comes out the same taste wise.
Next, mix the sugar, brown sugar, salt, corn syrup, butter, eggs, and vanilla together in a medium bowl.
Pour the mixture into the pie pan. Adding the pecans first makes sure that all the pecans are covered with the filling. They will float to the top while baking.
Cover the pie with foil. Make sure that it is loosely laid on top. Bake the pie at 350º for about 30 minutes. Remove foil, then bake for 20 minutes more. Keep an eye on the pie to make sure the crust doesn”™t burn
Baking times vary greatly with pecan pies so keep an eye on it. The pie should be slightly giggly but not overly. If the center seems too giggly bake it for a bit longer, up to 20 mins.
Here is a little secret I use while baking. Use a small oven safe bowl or dish to add a little of the filling to and bake it along with your pie. This way when it is finished you will have a sample to taste before you serve it to guests. Just make sure that you keep a close eye on it. The smaller size will cause it to cook faster.
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