FOUR pecan pies deep and TEN pounds heavier, I now have a perfect Thanksgiving pecan pie recipe for you.
It’s buttery, caramelly, gooey, chewy yumminess. Everything a pecan pie should be.
To achieve this deliciousness, I use light corn syrup, a generous amount of melted butter, and an equal mix of dark brown sugar and granulated white sugar. I finish it all off with a pinch of salt, which is absolutely necessary to bring out the caramel notes and tone down the sweetness.
For this pie, you can make my Flaky Pie Crust recipe. No need to pre-bake the crust. Just use it straight from the freezer. If you’re short on time, a store-bought crust is fine (I won’t tell.) 🙂
Thanksgiving Pecan Pie
- Make my Flaky Pie Crust recipe and place the crust in the freezer. Alternatively, use a frozen store-bought pie crust.
- Preheat oven to 350 degrees F. Place a pizza stone or baking tray on the middle rack.
- Melt the butter in a medium pot over low heat.
- Add the corn syrup and sugars. Increase heat to medium, and stir until the sugars dissolve.
- Remove pot from heat. Whisk the vanilla, eggs, and salt into the sugar mixture.
- Remove crust from freezer. Add 1 1/2 cups chopped pecans to the crust.
- Slowly pour the warm filling into the crust. The pecans will float to the top.
- Bake on the stone (or tray) for one hour until filling is set and reaches 185 degrees F.
- Cool pie completely before slicing.