Pecan pie is one of our absolute favorites. It’s sweet and nutty, and always brings back fond memories, so there’s a special place in our hearts for this classic treat. While we’ve made maple pecan pie and the ever-popular pecan pie bars (perfect for any get together), we realized we hadn’t yet shared our favorite of them all, the classic pecan pie!
Before ever making it ourselves, we figured this pie would be tricky to make, so imagine our surprise when we found out how simple it is to whip up! If you decide to make your own crust, you’ll have to tack on some more time, but the basics of this dish are pretty simple; beat together your filling ingredients and fold in the pecans! After that, you just have to pop your pie in the oven and set the timer– easy as pie!
Yields 1, 9-inch pie
- 1 pre-baked, 9-inch pie shell (homemade or store-bought)
- 3 eggs
- 2 1/4 cups pecans
- 1 2/3 cups dark corn syrup
- 1 cup brown sugar
- 1/3 cup honey
- 6 tablespoons (3/4 stick) unsalted butter, melted
- 1 teaspoon vanilla extract
- Preheat oven to 350º F and position oven rack to middle of oven. Lightly grease a 9-inch pie dish.
- Prepare pie shell according to (packaging) directions.
- Place pecans in food processor and pulse for 5 seconds, or until roughly chopped.
Note: if you don’t have a food processor, place nuts in a re-sealable plastic bag and use a rolling pin or other heavy object to roughly chop/break them into smaller pieces.
- In a large bowl, whisk together the eggs, corn syrup, sugar, honey, butter and vanilla extract.
- Fold in pecans and mix so they’re thoroughly coated. Then pour over hot crust.
- Return to oven and bake for 25-30 minutes, or until filling has set.
- Remove and let cool completely before serving.
Recipe adapted from 12 Tomatoes