I don’t usually toot my horn this much to say something is the best, but I honestly believe it is. And I can’t believe I’m sharing this recipe – this is my family’s favorite pie and now the whole world will know how to make it! Seriously, though, I’m thrilled to share it, especially with Thanksgiving coming up, because it’s such a great Thanksgiving dessert. And honestly, my family could have had it all along, because I got the recipe from my mom. Just in case you’re wondering how someone who’s never lived anywhere but New York could claim to be a pecan pie expert…Mom got the recipe from a friend at church who was from South Carolina! So it’s not some crazy New York version of pecan pie, but it is easy and so delicious! It’s a little less sweet than some recipes, but it’s still sweet enough and perfect with a scoop of vanilla ice cream or some whipped cream! One note: it can sit out without refrigeration before it’s cut, but once you cut it, you’ll want to refrigerate it or it will get runny. Of course, that assumes there will be leftovers, which doesn’t always happen!
Pecan Pie
1 unbaked pie crust (homemade or frozen)
3 large eggs
2/3 cup sugar
1/2 teaspoon salt
1 cup dark corn syrup
1/2 cup (1 stick) unsalted butter, melted
1 1/2 – 2 cups pecan halves (you can use a mix of halves and pieces if you must, but I prefer all halves)
Preheat oven to 375 degrees. Lightly beat three eggs in a large bowl. Melt butter in microwave or stove top. Add sugar and salt and beat well. Add melted butter and beat quickly – you don’t want to scramble your eggs! Immediately add corn syrup and beat well until all ingredients are incorporated. Stir pecans into mixture. Pour into pie crust – you’ll think that the pecans are falling to the bottom and the top won’t look good, but don’t worry – they rise.
Bake for 40-45 minutes or until lightly browned and firm. I like to bake this on a cookie sheet covered in parchment paper, because there’s always a chance some filling may spill and you don’t want that on the bottom of your oven!
Let cool and serve with whipped cream, ice cream, or just on its own pecanny goodness (I think I just invented the word pecanny, but it fits).
If you try this, please let me know what you think!