This traditional pecan pie recipe is a family favorite and is especially appropriate for Thanksgiving. It’s simple to make and comes out perfectly every time!

This pecan pie filling comes straight from my friend; maria’s grandmother. I made a few little adjustments to her recipe, including the addition of a little brown sugar and vanilla extract, but the overall result was almost identical to hers. Additionally, this pie is quick and easy to put together, and the filling bakes up nicely!

In addition, since this pie will need to cool before serving, you may prepare it ahead of time, or even the day before, to free up valuable oven space for the holiday festivities. As a bonus, if you like chocolate in your pecan pie, you can even include some chocolate chips into the filling itself!

Eggs, light corn syrup, brown sugar, granulated sugar, melted butter, vanilla extract, and chopped nuts are all used in the filling, which is a basic combination of ingredients. Josh’s grandmother’s original recipe called for just granulated sugar, but I thought the addition of brown sugar to this pie was a wonderful touch. The pie filling also has some vanilla essence in it, which I included since I like the taste it gives to the pie.

When it comes to nuts, you have two options: cut them or use pecan halves. However, if you like the appearance of pecan halves instead of chopped nuts, that is OK.

So here is the list of all ingredients used to make the easiest pecan pie ever:

A pre-made pie crust, I prefer the homemade but you can also use a store-bought.

3 large eggs, at room temp. You need to beat them well.

120 ml.Of light corn syrup.

100 grams.Of light brown sugar packed.

100 grams.Of granulated sugar.

60 grams.Of unsalted melted butter, slightly cooled.

A small spoon and half.Of pure vanilla extract.

175 grams.Of chopped pecans.


Step 1:

Arrange an oven rack in the oven’s bottom third position. Preheat the oven to 400 degrees Fahrenheit (204 degrees Celsius).

Step 2:

Pie dough should be rolled out to approximately 12 inches in diameter before transferring it to a 9-inch pie plate and carefully fitting it into the dish, trimming the corners if there is any extra dough.

Step 3:

While the oven is preheating, place the pie plate in the refrigerator and let the dough chill for 15 to 20 minutes while the pie dish is cooling.

Step 4:

As soon as the oven is ready, take the pie dish from the refrigerator, decorate the borders, and line the pie plate with parchment paper or aluminum foil, being careful to cover the bottom and both sides completely. Fill with pie weights, pressing them up against the edges as well as the top of the pie shell.

Step 5:

Bake for 15 minutes in the bottom third of the oven, with the pie weights, or until the edges of the crust are beginning to gently brown.

Step 6:

As soon as you take the pan from the oven, gently peel away the parchment paper (or foil) and pie weights. Continue baking for another 6 to 8 minutes or until the bottom of the crust seems dry. Remove from oven and set aside.

Step 7:

Remove the baking sheet from the oven. Reduce the temperature of the oven to 375°F (190°C).

Step 8:

Mix the eggs, light corn syrup, brown sugar, and granulated sugar in a large mixing bowl until everything is well blended. Whisk in the melted butter and vanilla extract until everything is thoroughly mixed, then fold in the chopped pecans until everything is evenly distributed.

Step 9:

Pour the pecan pie filling into the heated, pre-baked pie crust and bake for another 15 minutes. If desired, use aluminum foil or a pie crust shield to protect the sides of the pie (I prefer to add mine at this point, but you can wait until the edges start to brown more than add one).

Step 10:

Continue to bake for 40 to 45 minutes at 375°F, or until the top of the pie is set, by placing the pie in the bottom third of the oven once again. The pie should be covered with aluminum foil if the top starts to brown too much before it is done baking.

Step 11:

Remove the pie from the oven and allow it to cool fully at room temperature before cutting it into slices. After that, either slice and serve immediately, or cover firmly and chill until ready to serve.


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