Disclosure: This post contains affiliate links. All opinions are 100% my own.
With the holiday season now in full swing, I’ve been asked by several people to please make my delish pecan pie. This is a typical request that I receive every year, and I’m happy to oblige!
Pecan pie is my favorite and it has taken a bit of tweaking to get to a final recipe I enjoy and that everyone else seems to love too. It is rich, decadent, and completely indulgent – all the qualities of a genuine pecan pie. Heck – if you can’t indulge during the holidays, when can you?
The best part? It’s easy-peasy. The full recipe is listed at the bottom of this post.
The ingredients are pretty straightforward, and I typically buy frozen pie crusts to save some headache:
Combine and blend:
Pour into the crust, and don’t forget to protect your crusts (use tin foil in a pinch) to prevent burning:
And VOILA! The finished product is below, ready and waiting for a dollop of whipped cream.
- 1 9-inch pie crust
- 3 eggs
- 1/2 cup white sugar
- 1/2 cup dark brown sugar
- 1/2 cup light corn syrup
- 1/2 cup dark corn syrup
- 2 tbsp butter, melted
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1/4 tsp salt
- 1 1/2 cups pecan halves
- Preheat oven to 400
- Pre-bake pie crust for 7-10 minutes
- In a large bowl, lightly beat eggs
- Beat in white sugar and brown sugar
- Blend in light corn syrup, dark corn syrup, butter, vanilla, cinnamon, salt, and pecans
- Pour into pre-baked pie crust
- Cover pie crust edges with pie crust shield or tin foil to prevent burning
- Bake in preheated oven for 15 minutes
- Reduce heat to 350, then bake for an additional 50 minutes (pie will be brown and slightly puffed)
I like to eat it warm with whipped cream. Ideally while drinking a spiked egg nog in honor of the season. It is YUM-O-LICIOUS!