A couple years ago when I was recently married I discovered the absolute beauty of the simple pecan. These little nuts are deceiving, they may look a bit like a butt crack but oh boy oh boy do they taste delicious. Pecans are amazing in muffins, loaves, streusels, pie etc. I like to throw pecans in just about everything I can, so a couple weeks ago I had a sweet tooth craving. I either wanted some Quick and Easy Chocolate Fix Cake or Pecan Pie, so I decided to do Pecan Pie. I made Pecan Pie for the first time in my life about 2 years ago (I think), and it opened my eyes.
As I was looking for a pecan pie recipe to try I noticed that a lot of people are very particular… maybe a better word would be crazy about their pecan pie. Apparently “real” pecan pie should be halved pecans, and you should only use certain sugars blah blah blah. I was getting quite annoyed actually at all the rude comments I was seeing on posts. My favourite was ” In MY house we don’t use CORN SYRUP…” then why the hell are you looking at this recipe you crazy person. Anyways…
I used this recipe from the pioneer woman (I figured she was a trustworthy source, and I was right) and I also used some aspects of this recipe from Food Panda and Southern Girl Desserts. I sprinkled cinnamon sugar on the crust and on top of the pie as suggested by the Food Panda recipe, but what I appreciated about the Pioneer Woman’s recipe is it did a mix of sugar which I believe gives it more flavour. I also added a sprinkling of cinnamon to the filling. I used a store bought crust which you can choose to do or you can make your own crust. One very important thing to remember is that once the pies have baked you are supposed to let it completely cool, ideally overnight. I of course couldn’t wait and wanted to eat some right away, but if you are wanting to serve this at a meal, I suggest making it in advanced so that #1 it is done and you don’t have to worry about it, and #2 the pie will be in its most ideal state. Also I found that this recipe made a lot of filling so I was able to split it between 2 pie crusts. If you are using a larger pie crust than it may only work for 1 pie. Fill one pie first and if there is enough filling leftover use it to fill another pie, or mini tarts. Don’t waste that beautiful filling.
A classic recipe for fall that is amazingly easy to make and even more delicious to eat.
- 2 pie crusts
- 1 cup white sugar
- 3 tbsp brown sugar
- 1/2 tsp salt
- 1 cup corn syrup
- 3/4 tsp vanilla
- 1/3 cup melted butter salted
- 3 eggs beaten
- 2 cup chopped pecans
- 1/2 tsp cinnamon
- cinnamon sugar for pie crust
Preheat oven to 350. Sprinkle cinnamon sugar on prepared pie crusts. Add 1 cup of chopped pecans to each pie dish. At this point I sprinkled a little bit more cinnamon sugar on top.
In a bowl combine the white sugar, brown sugar, cinnamon, corn syrup, salt, vanilla, eggs and butter. Once smooth pour over top of the pecans, make sure to split the filling between the two pie dishes. Cover pies with aluminuum foil and bake for 30 minutes. At this point remove the foil and bake for another 20 minutes until the pie is no longer super jiggly.
Allow to cool for a couple hours or overnight.