I’ll be honest. I was hesitant on sharing this recipe, because I’m not a fan of pecans. Especially in a pie. But, I’m a dang food blogger! I can’t just share things I enjoy. If that were the case, I’d just have you eating Lucky Charms. I love them! Anyway, I stopped being selfish. Here’s the Best Pecan Pie recipe on Beyonce’s internet!
This filling is so delectable! I will say, Pecan Pie is one of the easiest pies to make. I didn’t even need my electric mixer! And this decadent, rich filling is magical. I use a mixture of light brown sugar and granulated sugar. In the past, I’ve had overly sweet Pecan Pie. To the point that it makes your teeth hurt. I definitely wanted to avoid that in my recipe. I feel that this is the ideal balance of sweetness! The dark corn syrup delicately adds to the mixture of sweet and silky.
I don’t think I will EVER make a decent looking pie crust. I can not crimp the edges properly. Probably because I have these nails. The nails aren’t going anywhere. So, ugly crust it is! You can use the pie crust from the grocery store. Or my homemade recipe. It’s here on the site.https://coopcancook.com/pie-crust/ I don’t pre-bake the crust. I don’t think it’s necessary here. The crust bakes along with the filling beautifully.
I highly recommend baking this pie one day ahead of the date you plan to serve it! Those flavors wed overnight. And the honeymoon is phenomenal. I went too far. Sorry. Just make it ahead and thank me NOW.
Southern Pecan Pie
- 3 large eggs
- 1/2 granulated sugar
- 1/2 light brown sugar
- 1 cup dark corn syrup
- 1 TBS pure vanilla extract
- 1/2 tsp cinnamon
- 4 TBS salted butter melted
- 1 1/4 cups pecan halves roughly chopped
- 9 inch unbaked pie crust
- Extra pecan halves for topping optional
Preheat oven to 350°F
In a mixing bowl, whisk the eggs and sugars together well.
Add in the corn syrup, cinnamon, vanilla extract, and melted butter.
Whisk together well.
Pour the roughly chopped pecans into the pie crust.
Pour the filling on top of the pecans evenly.
Top with extra pecan halves if desired.
Bake for 45-55 mins or until pie is set.
Cool on a wired rack.
Make at least one day ahead of serving for the best flavor!