World’s Best Pecan Pie
It’s something that we think of during the cooler months when fall has touched the air, and winter is only a short time away. It’s something that people either love, or vehemently dislike. It’s quite likely that those who dislike it are either allergic to pecans, or they’ve never tried it. We’re talking about Pecan Pie and if you’re in the dislike category, one look at this decadent masterpiece might have you considering a taste; unless you fall into the audience that is allergic to pecans.
Pecan pie is best eaten anytime of the year by those who adore it. To make it yourself, you only need a few simple ingredients that can create something this pretty and delicious.
There are some pecan pie recipes that use whole pecans to form the top crust; this is not one of them. The Pioneer Woman’s recipe uses chopped pecans to make her pie because they form a really pretty crust that gives you a smattering of pecans in every bite. Whole pecans can be pretty too, but can also be a bit overwhelming. Make it, take a picture of it, and file it under your “Perfect Pie” recipe tab to make again when fall arrives.
• 1 whole Unbaked Pie Crust of your choice
• 1 cup White Sugar
• 3 tablespoons Brown Sugar
• ½ teaspoon Salt
• 1 cup Corn Syrup
• ¾ teaspoons Vanilla Extract
• 1/3 cup melted Butter (salted)
• 3 whole eggs, beaten
• 1 generous cup Chopped Pecans
• Preheat your oven to 350°
• Mix brown sugar, salt, corn syrup, butter, eggs, and vanilla in a large bowl.
• Pour the chopped pecans into the unbaked pie crust to cover the bottom.
• Pour the syrup mixture over the top of the pecans.
• Cover the top of the pie lightly with foil.
• Bake for 30 minutes.
• Remove foil and bake for an additional 20 minutes. Be careful not to burn the pecans.
• Remove from the oven once the pie is set.
• Let pie cool completely before cutting; several hours or overnight.
Looking for an additional kick of sweetness? Serve with a Humble Honey Cocktail.