Every year, it amazes me how fast the holidays approach. I mean, didn’t we just start back to school yesterday?! And, what, tomorrow is Thanksgiving!?! Christmas is in a week and a half? Oh, but then we have the grey, icy days of January that drag on forever.
I wish fall would last longer so we could really lean into enjoying the season and all that it has to offer! At least we still have time to plan what we are making for the holidays. I love to bake several sweets to take with me to family and friends’ houses. One of my favorite things is this specific, tried and true pecan pie recipe.
Pecan pie is my absolute, hands-down, favorite pie. If you’re making pie, and need to know, my second favorite would be peach. Being a Southern girl, pecans have been a staple in my life. Let’s just skip the argument about whether you pronounce pecans “pea-cans” or ” puh-cahns.” Only one pronunciation is right, but I’m going to let you be in charge of that choice. But, believe me, the entire South is judging you.
I love snacking on pecans and making them into delicious treats. To be honest, pecan pie has taken me a while to perfect. I always had a problem with the top burning before the inside was fully set. But, after many years of delicious but slightly burnt pies, I finally have mastered the pecan pie and developed my own take on a traditional pecan pie recipe.
Here’s what you will need to make this pecan pie recipe:
- 1 pie crust (store-bought is totally fine, I personally love Marie Callender’s one)
- 1 cup light Karo Syrup
- 3 eggs
- 1 cup brown sugar
- 2 tablespoons melted butter
- 2 teaspoons vanilla
- 2 cups chopped pecans
Let’s get baking our pecan pie!
Preheat your oven to 325 degrees.
Line a cookie sheet with aluminum foil or parchment paper to make the cleanup a cinch.
This pie is so easy, all you need to do is dump all the ingredients in a bowl (minus the pie crust of course) and mix it together!!
Pour the mixture into the pie crust. I prefer to do this on the lined baking sheet so I don’t have to move the liquidy, uncooked pie much.
Tent the pie with foil and pop it into the oven.
I cook my pie with the foil tent for about 30-40 minutes, then take the tent off and cook it for another 30-40 minutes.
You are looking for the filling to not wiggle anymore. Once the center of your pie doesn’t wiggle when you GENTLY move the cookie sheet, turn off the oven and leave the pie in there to cool for 30 minutes. Then you can bring it out and let it cool completely. If you like to live on the wild side serve it while it is still warm.
I like my pie both ways- warm and cool- but serving it warm can result in a little softer filling that may collapse into the empty wedge left by the piece of pie you’re eating. Which isn’t a bad thing.
Serve your pie with cream, whipped cream, some Blue Bell Ice Cream, or anything you like!
I hope you enjoy this pecan pie recipe! Let us know in the comments, what is your favorite pie to make or eat?
Check out some of our favorite holiday recipes:
- Four Cozy Recipes for Fall You Can Put in a Pie Dish
- Gingerbread Cookies – Finally Trying Out a Recipe that Intimidates Me
- Christmas Cookies – Quick, Easy, and Delicious Recipes
- A Tourtiere Tale: Christmas Comfort Food from the North
- Deck the Halls with Crispy Latkes
Feeling intimidated about baking a pie? Read How to Bake a Pie in 61 Easy Steps!
Pin this post and be sure to follow Vermont Moms on Pinterest!
Vermont Moms Insiders get exclusive content that you do not want to miss, so sign up today!
Guest Writer: Sara Barrow Gilliam
A wife and mom going through it with grace and great friends! Follow Sara on Instagram @sweetsouthernloveco and check out her Etsy shop.
