The best pecan pie ever is the perfect balance of sweet and savory, with just the right amount of crunch from these delicious pecans. Here’s a holiday favorite you don’t want to miss!
As kids, we never wanted to try pecan pie. Why would we settle for a pie loaded with nuts when there is a perfectly good apple or cherry pie on the side? If only we had known. We’ve missed the delicious pecan pie for so many years. We’re getting older and wiser these days and have learned to go straight to pecan pie at holiday gatherings just to make sure we don’t miss out! We crave that sweet, salty, crunchy pie, and we know you will too!
Crust tip:
If your crust gets too dark while baking, go ahead and add a ring of foil around your crust to keep it from browning further.
Pecan Half vs. Crushed Pecans:
Both are perfectly acceptable to use. However, we prefer to use crushed pecans on their own. Crushed pecans give this pie a nice crust on top.
Should I eat Best Ever Pecan Pie warm?
You can definitely eat your pecan pie warm and many people love it that way! We prefer to let it cool to room temperature and let it fully set before diving in.
Shell options:
Homemade or store bought? I think you now know what we think about it. Homemade is always best and this recipe is super easy! If you need to cut corners, you can always buy unbaked pie crust at your local grocery store.
Storage Instructions:
Store leftovers in an airtight container in the refrigerator for up to 4 days.
If you liked this recipe, you might be interested in these other delicious pie recipes:
watch the video below Caytlin will walk you through each step of this recipe. Sometimes the visuals help, and we always let you watch our cooking shows.You can find the complete collection of recipes youtube, facebook watch, or our facebook pageor provide a corresponding recipe on our website.
The best pecan pie ever is the perfect balance of sweet and savory, with just the right amount of crunch from these delicious pecans. Here’s a holiday favorite you don’t want to miss!
raw material
- 1 (9 inches) unbaked pie crust
- 1/2 cup salted butter
- 1 cup corn syrup
- 1 cup brown sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon Salt
- 4 big egg beating
- 1 1/2 cup walnut halved, or chopped
instruct
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Preheat oven to 325°F.
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Melt butter in a skillet over medium-high heat.
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Once melted add corn syrup, brown sugar, vanilla and salt. Stir to combine until everything is completely melted.
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Keep away from heat sources. Beat in eggs and stir in pecans.
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Pour mixture into 9-inch raw pie shells.
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Bake in preheated 325 degree oven until a knife inserted in center comes out clean, about 55 minutes.
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Serve with whipped cream or vanilla ice cream.
Calories: 493kcal | carbohydrate: 63G | protein: 5G | fat: 27G | Saturated fat: 9G | Polyunsaturated fats: 5G | Monounsaturated fats: 11G | Trans fat: 1G | cholesterol: 124mg | sodium: 317mg | Potassium: 152mg | fiber: 2G | sugar: 60G | Vitamin A: 500unit | Vitamin C: 1mg | calcium: 59mg | iron: 1mg
