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March 6, 2014

I've never been much of a fan when it comes to pecan pie. If given the option, I would choose a slice from the apple or chocolate variety. However, when my father (who happens to love pecan pie) asked for one as a gift for his birthday, Allison made it her mission to find the best pecan pie recipe she could... with just a slight adjustment what she made was the perfect pecan pie. He thought so, too, and after a bite turned slice of my own I couldn't help but agree.

1 whole frozen pie crust
1 cup white sugar
3 tablespoons brown sugar
1/2 teaspoon salt
1/2 cup light corn syrup
1/2 cup dark corn syrup
3/4 teaspoons vanilla
1/3 cup melted butter (salted)
3 whole eggs (beaten)
1 cup (heaping) chopped pecans

Mix sugar, brown sugar, salt, corn syrup, butter, eggs, and vanilla together in a bowl. (Spray measuring cup with cooking spray before pouring in the corn syrup to make it easier when pouring back out.) Pour chopped pecans in the bottom of the unbaked pie shell. Then pour syrup mixture over the top. Cover top and crust lightly/gently with foil. Bake pie at 350ยบ for 30 minutes. Remove foil, then continue baking for 20 minutes, being careful not to burn the crust or pecans. NOTE: the pie should not be overly jiggly when removing it from the oven. If it shakes a lot, cover with foil and bake for an additional 20 minutes or until set. Required baking time seems to vary widely with this recipe. Sometimes it takes 50 minutes... sometimes 75! Allow to cool for several hours or overnight. Cut into slices and taste pecan perfection in pie form.


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