Hands-on time: 10 minutes
Total time: 60 minutes
- 9″ frozen pie crust, thawed
- 3 eggs
- ⅔ c sugar
- ⅓ tsp salt
- ⅓ c butter, melted
- 1 c dark corn syrup
- 1 c pecan halves
Beat together eggs through corn syrup. Mix in pecan halves. Pour into pastry lined pan. Bake at 375ºF for 40-50 minutes until set and pastry is nicely browned. Cool. Serve cold or slightly warm.
Pecan pie has been on my list to attempt for a while. So when Thanksgiving rolled around I thought it would make the perfect dessert. Now I can check it off! I was intimidated by it but, turns out, it’s not that tricky at all.
The original recipe came from Betty Crocker’s Picture Cook Book. I was fortunate enough to receive this cook book from a friend – before she tossed it during a cleaning spree, she thought of me! Now the full recipe in the book had you making the crust from scratch. I’m not entirely opposed to it, but didn’t feel like it at the time and the pie still turned out a-okay with a frozen crust!
Want a couple other tips to make this pie easier, too? Okay, twist my arm, I’ll give them to you.
- Melt the butter in the mircowave in a glass measuring cup. Pour the butter in. Then use the, now buttered, measuring cup to measure and pour the syrup. The syrup will slide right out.
- Warm the cookie sheet in the oven. Experienced bakers – that’s how you do it to keep the pan from tilting during baking right? Pre-heat it? The cookie sheet tilted on me and poured out some of the filling. Thankfully just into the cookie sheet itself but I had to toss the pan after that. It burned and stuck real good.
- Be sure to put the pie plate on the baking sheet before pouring the filling into the crust. I did not do this and with pure luck managed to get it onto the baking sheet without spilling a drop. Which was of course then foiled – see above.
Despite the trials I experienced, it turned out well. It was a little overdone. The closer to the crust the more overdone it tasted.
Did you know there is somewhat of a pecan crisis? I had the hardest time finding pecans to use for this pie – more so than is typical around the holidays. And then when I did find a package, I didn’t remember them being so expensive. Made me think ‘Gosh, it’s like there’s a pecan shortage or something.’ So I decided to look it up and sure enough there is.
Oh and quick survey: puh-cahn or pee-can?