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?
Wow. I love your site! This is my first visit here, as you can probably tell.I pelsonalry can’t get by without my Pyrex pie dishes when baking pies. Here’s the curious thing, though: My Mom has a round Pyrex cake dish. The other one broke years ago. She doesn’t use it much, but me, I wanted a complete set in which to bake a traditional two-layer cake. (Most of my family are not into cooking all that much — for them, a cake dish is a 9 13!)So when I realized last year that my 1960s oven has seen better days, it occurred to me that it would be so much better to compensate for how unevenly it heats by baking cakes in a Pyrex dish — but all that’s on store shelves nowadays are the pie dishes!I want to see all my baked items through those great dishes. If one side bakes faster, you can simply turn them around and easily watch them from the underside.For the life of me, I can’t figure out why Pyrex discontinued the very dish that started their company so many decades ago.I wrote to them and they confirmed that the cake dishes are gone.All that are left on the market are the metal kind. They get scratched and dented up in my crowded cupboards pretty fast.Now I’m on eBay searching — and finding that the vintage Pyrex cake dishes are a pretty penny!