FOUR pecan pies deep and TEN pounds heavier, I now have a perfect Thanksgiving pecan pie recipe for you.
Why is this Thanksgiving Pecan Pie so good?
It’s buttery, caramelly, gooey, chewy yumminess. And, the filling sets up nice and firm so that every slice is clean. Truly, this recipe results in everything a pecan pie should be.
What’s in the Pecan Pie filling?
I use dark corn syrup, a generous amount of melted butter, and an equal mix of light 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.
How about the crust?
Use my perfectly Flaky Pie Crust recipe for this pecan pie. There’s 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
- 4 tablespoon butter unsalted
- 1 cup corn syrup dark
- ½ cup brown sugar light
- ½ cup sugar
- 1 teaspoon pure vanilla extract
- 3 eggs large
- salt pinch
- 1½ cups pecans chopped
- 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° 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 1½ 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 55 minutes until filling is set and reaches 185° F.
- Cool pie completely before slicing.