Thanksgiving may be over, but Christmas is just around the corner, and Pecan Pie is an easy and elegant recipe perfect for any party!
I found this pecan pie recipe in some old magazine, and it was tucked down in a folder somewhere, and when I pulled out my Thanksgiving binder this year, I found it, and knew I HAD to make it! Pecan Pie is one of my all time favorite desserts, and it’s probably one of the EASIEST recipes to make too. Especially if you cheat, and use store bought pie dough! No chocolate. No booze. No funky ingredients – just a classic Pecan Pie Recipe.
I originally shared this recipe with my Thanksgiving Planning Guide in my Etsy store, but I knew after last nights group text, when a friend who was pawning off pie dough, volunteered me to make Pecan Pie for everyone, that I had to share it on here with you. And… it’s been FOREVERRRRRR since I last wrote a blog post, or shared a recipe (although my calendar has months of planned posts), this was the perfect recipe to share.
If you’re looking for December’s Meal Plan, it will be available this Friday. I know it’s a little late, but my word processor took a crap and I had to wait for the new code in the mail and blah, blah, blah… you know how it goes. When it rains, it pours. Anyhow, December’s menu is DELICIOUS and this Pecan Pie recipe would be the perfect dessert to the Christmas dinner I have included in the meal plan.
Ok, so here’s how you make the pie… it’s a cinch!
1 recipe homemade pie dough (or a pre-made pie dough)
1/2 cup white sugar
1/4 cup brown sugar
1 1/2 tsp flour
1/2 tsp salt
2 tsp vanilla
1 1/2 cups dark corn syrup
1 1/2 tbsp melted bu<er
1 1/4 cup pecan halves
1/2 cup pecan pieces
Preheat oven to 350 degrees.
Press pie dough into a 9” pie plate. Using your fingers, press the dough over the bo<om and up the side of the plate to the rim. Crimp the edge with your fingers or a fork. Refrigerate for 20 minutes before filling.
In a large bowl, whisk both sugars with flour, salt and eggs unKl smooth and then mix in syrup and vanilla. Fold in the pecans.
Pour filling into chilled crust and transfer the plate to a foil lined baking sheet. Cover loosely with foil and bake for 1 hour unKl filling is nearly set. Transfer the pie plate to a rack and let it cool completely before serving- about 4 hours.
Click here to download this recipe —> PECAN PIE RECIPE