My mom’s favorite pie is ‘Pecan’ and I have devoted many many years and have made a slew of pies to perfect the ‘BEST PECAN PIE.” Mom gets her first pecan pie at Thanksgiving, then a month later on her birthday, and then again on Mother’s day. She probably would like more, but one cannot over indulge too much!! Once you try this perfect combination of sweet and salty, you will know why it is a favorite!! This recipe also is a ‘no pre-bake crust’ recipe – even better!! Give this classic homemade pecan pie a go!! It is traditional in the best possible way imaginable.
Ingredients:
2 1/2 cups pecan halves
3 large eggs
1 cup dark corn syrup
1/2 cup light or dark brown sugar, packed
1 1/2 teaspoons pure vanilla extract
4 tablespoons unsalted butter, melted and cooled
1/2 teaspoon salt
1/2 teaspoon cinnamon
Couple tablespoons of Maine Maple Syrup (optional)
Use a 12 inch pie crust – recipe for homemade pie crust
Directions:
1. If using a homemade crust, roll the crust out to a 12 inch circle. Place your pie crust in a 9 inch pie plate. For a beautiful edge, fold the overhanging dough back over the edge and use your hands to mold the edge into a nice thick rim around the pie. Tuck it in with your fingers, making sure it is smooth. Crimp the edge with a fork or use your fingers to flute the edges. Brush the edges with an egg wash. Place your pie crust in the fridge and chill until your oven has preheated.
2. Position your oven rack to the lower third position and preheat the oven to 350 degrees. Once the oven has preheated, take the pie crust out of the fridge.
3. Filling: Roughly chop the pecans. Leave some whole for the topping. Spread pecans evenly inside the crust. In a bowl, whisk the eggs and then whisk in the corn syrup, brown sugar, vanilla, melted butter, salt, maple syrup, and cinnamon. Pour over the pecans. Place whole pecans on the top.
4. Bake for 50-55 minutes or until lightly browned. Check the pie after 20 minutes. If the crust is browning too fast, place a piece of aluminum foil around the edges. If the whole pie is browning too fast, create a tent piece of aluminum foil over the whole pie.
5. You know the pie is done when there is barely any jiggle to the center of the pie when you move it quickly. Once it is done, remove from the oven and place on a wire rack to cool. The pie filling will settle as it cools.
6. The pecan pie can remain on the shelf for 1-2 days or just place in the fridge.
7. This pie goes well with vanilla ice cream or whipped cream.