I don’t know how or where I came across this recipe, but it is a favorite at our home. It’s by far the best pecan pie recipe, and was deemed so by everyone who tries it, even a couple of impossible-to-please pecan connoisseurs in our family. If it can pass that test, then you bet it’s a GREAT recipe!
This recipe is LOADED with pecans – whereas most recipes call for only 1 cup of pecans, this one has a whopping (almost) 3 cups!
For the Filling:
3/4 cup finely crushed pecans
3 extra large eggs
3 T butter, melted
3/4 cup light corn syrup
3 T dark corn syrup or molasses
3/4 cup light brown sugar
dash of salt
Extra pecans needed:
1 cup of quartered pecans (to line the bottom of the dish)
1 cup of halved pecans (for the top)
Directions:
Preheat the oven to 350F.
Mix all the ingredients for the filling.
Line the pie dish with pastry dough of choice (homemade or store bought).
Add the quartered pecans to the bottom of the crust.
Add the filling mix on top.
Carefully float the pecan halves on top in some orderly arrangement for best presentation. I also further decorate the rim of the crust with a fall leaf decor using leaf cookie cutters and any leftover cold pastry dough. After cutting out the desired number of leaves, I use the back (or dull side) of the knife to make the veiny parts of the leaves. Lightly moisten the rim of the crust (to create a “glue” effect) and firmly but carefully arrange the leaves like a wreath.
Cover the top lightly with foil and bake for 30 minutes.
Remove the foil and cut out the center of the foil. (This creates a foil shield for the leaf wreath, so it won’t burn.) Place the foil back on the pie (it should just cover the outer rim where the wreath is).
Bake for another 20-40 minutes, depending on your oven. When done, the filling will be more like “jello jigglers” rather than the liquid-y stuff you started out with. If it doesn’t jiggle at all, it’s overcooked.
Cool for at least 1-2 hours before cutting and serving.
Valerie, a God-fearing coach’s wife and stay at home mom of five bright-eyed little ones. She is the original founder of A Nation of Moms, a “one-stop shop” blog-azine of resources and advice for all moms who, like Valerie, just needed a little help.
Yesssssss! Pecan pie is my favorite! I cannot wait to try this recipe. Great pics!
I want to make this! I love pecan pie!
I love pecan pie! It’s not too common here in the Philippines but when it’s available in restaurants or in bake shops, I order it right away.
That looks so good! I grew up in the south, so I’m all about that pecan pie life. Om nom nom.
Yay! I can’t wait to make this. I love pecan pie. I visited a friend in the south, and she introduced me to real pecan pie. OMG, it’s so good.
Pecan pie is one of my all-time favorite American desserts. I’ve been looking for a new recipe to try, so I’m glad I found this one. Yummy!
It’s been SOOOOO long since I’ve had pecan pie. I would love to make this one!
My hubby adores pecan pie! This recipe looks so simple & inspired, yum!
I love a good pecan pie! So yummy OMG! I want a slice now!
Oh wow, my sister and her partner love pecan pie! I should share this recipe with them!