Pecan Pie
- Comments()
Everyday Food, November 2006
- Prep Time 25 minutes
- Total Time 7 hours 25 minutes
- Yield Serves 8
Add to Shopping List
Ingredients
- 1/2 recipe (1 disk) Basic Pie Dough, rolled out and fitted into a 9-inch pie plate
- 4 large eggs
- 1 cup light corn syrup
- 1/3 cup packed light-brown sugar
- 1/4 cup granulated sugar
- 4 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 3 cups pecan halves
- Lightly sweetened whipped cream, for serving (optional)
Directions
-
Preheat oven to 375 degrees. with rack set in lowest position.
-
Using kitchen shears or a paring knife, trim dough to a 1-inch overhang. With floured fingers, fold overhang under itself to form a rim; pinch between thumb and forefinger to form a uniform edge around rim of pie plate. Crimp with fingertips. Transfer dough-lined pie plate to refrigerator.
-
Make filling: In a large bowl, whisk eggs, corn syrup, sugars, butter, vanilla, and salt until smooth; mix in pecans. Pour mixture into chilled pie crust; place pie plate on a rimmed baking sheet. Bake until filling jiggles slightly in the center when gently shaken, 50 to 60 minutes.
-
Cool pie completely in plate, 5 to 6 hours. Serve with whipped cream, if desired.
Sorry, I did not care for this recipe. There were too many pecans for the amount of filling and it wasn't sweet enough. This made for a bland, dry pie. My family said it was good but I think they were just being nice. I won't make this recipe again.
I used a roll out ready made crust and this pie turned out beautifully. So easy and the first pecan pie that I have ever made where the proportion of filling is perfect for a normal size pie plate. Does not spill over and the cooking time was perfect at 50 mins. Will always make this recipe from now on...looks impressive!
Yummmmmmy!!!
Love it! I only added 2 cups of pecans instead of three and I added a cup or two of dark chocolate chips, which took this recipe over the top! My husband is requesting one for his birthday and I'm excited to make it again!
I am not really great in the Kitchen, but insisted that my mom let me make something for Thanksgiving this year. This was what I chose to make and this recipe is SO EASY! It was a huge hit at our Thanksgiving dinner. Even my extremely picky husband loved it and wants me to make it again.
I do suggest putting some tin foil around the crust to avoid over baking it. Mom's great advice.
Delicious!I will try this recipe as soon as I find pecan at the grocery stores.(I live in Ankara)Can I try it with walnut as well?
I have made this several times and the only changes I make is to almost half the amount of pecans as I find you can barely taste the rest of the filling. I love this pie because it reminds me of a giant butter tart which is a Canadian favourite. I find the filling to almost be like a pudding so I dont think you are doing anything wrong.
I have made this several times and the only changes I make is to almost half the amount of pecans as I find you can barely taste the rest of the filling. I love this pie because it reminds me of a giant butter tart which is a Canadian favourite. I find the filling to almost be like a pudding so I dont think you are doing anything wrong.
I have tried this recipe twice now carefully following the directions and both times my filling turned out wrong. It's almost fluffy- lumpy pudding like. What am I doing wrong?
i didn't have molasses and used pancake syrup instead-- it worked well!
Delish!!!!!!!!!!
The flavor is very good, but my family thought there were too many pecans and not enough "goo". Next time I make this I will reduce the amount of pecans from 3 cups to 2-2 1/2 cups.
First pecan pie I'd ever made, and it turned out perfect! Everyone loved it, and I will be making it again. It was surprisingly easy, and tasted great.
I made this recipe last week as a 'practice' one for this week's Thankgiving. Turned out very well and half of the pie was even mooched by my mother when she came over to visit.
For the past few holidays, I have made pecan pie and (unfortunately) it becomes so hard it can't be eaten! Help! i HAVE BEEN USING THE TRADITIONAL RECIPE THAT COMES ON THE KARO WHITE SYRUP LABEL.
I've tried many variations on pecan pie and this is my husband's favorite! It's not hard to make and repeatedly turns out well
I love Pecan pie but have never made one!! I hope mine turns out just as good as Martha's
Lovely pie, I thought it would be more difficult to make, but not at all. Very straight forward