Wednesday, May 23, 2012

Southern Pecan Pie

If I had to choose my most absolute favoritest pie in the world - I would have to say it is this one right here.  I love pie.  I love all kinds of pie.  In fact, I doubt there are many pies out there that I don't like.  Unless you're talking about steak and kidney pie.  I just can't get into that pie at all.  But any other sweet pies - then I am all over it.   But my favorite has got to be the good ole Pecan Pie.  Apple Pie is a very close second.And pecan pie is probably one of the easiest homemade pies you can bake.  There isn't a whole lot involved.   You dump almost all the ingredients in a bowl, then you stir, pour, and bake.  And lucky for us, you can get really tasty frozen pie crusts these days.  Or if you wanna do it all up from scratch, use your favorite pie crust recipe or maybe try my Wham Bam Pie Crust recipe.  The dark corn syrup in this recipe really adds such a great flavor because of the molasses that is in dark corn syrup.   It's not so sweet that you think you might break a tooth.  And just a touch of ground cinnamon is that small little ingredient that really brightens the other flavors up a bit.  Simply put, it's just flat out yummy!
Ingredients:
1 (9-inch) frozen pie crust, or Make your own
1 1/2 cups chopped pecans (or pecan halves)
3 eggs, beaten
1/2 cup white granulated sugar
3 tbsp. salted butter, melted
1 cup dark corn syrup
1/4 tsp. ground cinnamon
1 tsp. vanilla extract
cinnamon not pictured

Directions:
Preheat oven to 350F degrees.
Take frozen pie crust out of the freezer and place it on a baking sheet while preparing the filling.  Or, if you are using the Wham Bam pie crust, prepare the crust, prick it with a few holes using a fork, and then stick it in the refrigerator while preparing filling.

For those of you who may be new to baking, when a recipe calls for beaten eggs, 
that means you need to whisk (or use a fork) the eggs together before adding them to the batter.  This just helps the eggs to better incorporate into the rest of the batter.
 Here's another tip: to easily measure and pour corn syrup, spray a little nonstick cooking spray in your measuring cup first.
 This will allow the sticky corn syrup to easily glide out of your measuring cup.

In a medium bowl, whisk together beaten eggs, sugar, melted butter, corn syrup, 
ground cinnamon and vanilla extract until thoroughly combined. 
 Place the pecans into the bottom of your pie crust.
Then pour the filling on top of the pecans.
  You'll notice that the pecans will start to float to the top.
Isn't it beautiful already?

I like to put my pie on a baking sheet to make it easier to put in and take out of the oven. 
But if you are using your own pie pan, you can skip that step.  Bake for about 45-50 minutes.
Around the 20 minute mark, you may want to add some aluminum foil around the edges of
 your pie crust to keep it from getting too browned.  Oven times do vary, but basically, the middle of the pie should be set when done (not overly jiggly) and the center will puff up a bit.



42 comments :

Jackie @Syrup and Biscuits said...

Ahhhhh....Pecan Pie. What is there not to love about Pecan Pie? I've spent a lifetime trying to figure out why there are people who actually say they don't like pecan pie. Tsk, tsk.

Inside a British Mum's Kitchen said...

I have to say this looks like utter perfection!
Mary x

Stephanie said...

Wow! I always thought pecan pie would be difficult to make but this seems super easy.

This may be a bad thing for my waistline if I'm able to make my favorite pie at home now!!!

Suzi said...

Oh my yummy, one of my most favorite pies, being from the south and all. You know I never put the pecans on the bottom though, do you think it matters. Love this.

Janet@FCTC said...

Right up there on my list of favorite pies too though I admit to thinking of it more as a Thanksgiving and Christmas pie for some reason. Yours looks delicious!

foodporn said...

helloo :D
Your southern pecan pie looks so fresh. :)
I don’t mind eat this every day. LOL.
Thank you for sharing. :)
You can submit your southern pecan pie pics on http://www.foodporn.net It is a food (and drink of course) photography site where members can submit all food (and drink of course (again) LOL ) pictures that make readers hungry.
Well, you know it’s fun to make others hungry (and thirsty)! :D

Domestic Goddess said...

Brandie, I don't think I've ever had a descent pecan pie, at least not one that looks as good as the one you've posted. Your pie looks amazing and so perfect. Guess I'll have to give your pecan pie recipe a try. I hope mine turns out as good as yours.

Brandie, I have been enjoying viewing your blog and all the beautiful photos you have taken, that is why I have chosen you to receive the Kreativ Blogger Award. Please stop by my blog and pick it up. http://domesticgoddessinthekitchen.blogspot.com/2012/05/kreativ-blogger-award.html

And by the way Brandie, I hope you have a safe, wonderful, holiday weekend as well.

Rosie'sCountryBaking said...

That sure looks yummy, pecan pie is my favorite all time pie too! Though I love many others as well :)

Kim B. said...

I love this recipe!! Simple ingredients, yet an amazing pie :)

Maureen @ Orgasmic Chef said...

That pie makes me so homesick I can't stand it. It's one of those pies you share with the ones you love, especially at holidays.

I'll have to make one now just to feel better. :)

It looks delicious!

Debra Kapellakis said...

The words pecan pie make me go weak in the kneees. Your photo's left me almost fainting with eye drooling pleasure! thank you

J. Hall-Swadley said...

I am soooo enjoying your recipes, Brandie! I got a sweet "inkling" last night, and I just had to make this pecan pie! I didn't have a frozen pie crust handy, so I made one fresh. The whole pie turned out perfect!!!

Tonight, I'm making your slow cooker salsa chicken. Can't wait!!

The Country Cook said...

Hi J! So happy you loved this! I think it's wonderful you made your own crust! I'm so happy you enjoyed it! Thank you for letting me know :)

Brenda Lau said...

I was just wondering if this is a regular size pie crust or a deep dish size, it looks like the regular to me. I love Pecan Pie and I can't wait to make one, thank you so much for all you do I love your site.

Moy said...

Your pie looks perfect!! I have never seen a pecan pie recipe w/cinnamon added. I'll have to try that. Love your blog and look forward to all your new posts.

Billye Karnes said...

OMG!! This is the best Pecan Pie I have ever had. So delicious!!!! And so easy to make.

Betsy Brock said...

yum...pecan is my all time favorite pie!

Kari Lindsay said...

Love the pics. The crunchy nuts on top and center looks so caramelly;I know caramelly is not a word, but I like it.

Anonymous said...

You have changed your look, I like it, change is always good. Making the pecan pie today, looks sooo good.

Anonymous said...

I dearly love pecan pie, but every time I make one, it sticks to the bottom of my pie pan and will not come out in nice slices, I've tried metal pans, pyrex pans, thicker crust, even double crust, seems the sticky filling somehow seeps through the crust and sticks to the bottom of the pan, any suggestions? This is my husbands favorite pie so I'd like to get it right! I live in Texas and we love our pecan pie here!

Anonymous said...

Hi Brandi, LOVE your recipes. If I use your Wham Bam pie crust recipe, do I pre bake the crust first????

Valerie said...

Pecan pie is my favorite pie. Although I use the light syrup and leave out the cinnamon, you can't go wrong!! I learned a long time ago to cook mine slowly. I use a 300 degree oven for an hour and 30-40 minutes. The filling is set and the crust doesn't burn.... Love, love your recipe. Thanks.,....

Nancy L. Bowen said...

Brandie, you are so super! I love how you give little tips along with the recipes and don't make it sound as though any fool should already know (the beaten eggs). You have a kind, generous spirit and I love your recipes! Thanks for sharing!

Anonymous said...

This is like the one I make BUT with two cups of pecans!

Brandie Skibinski said...

You are so very sweet Nancy! Thank you so much for that!! It really means a lot!

k strausy said...

Hi Brandy! I just wanted to take the time to tell you that I love your recipes so much! I've seriously lost count of all the ones I've made. And I wanted to ask you a question about the Wham Bam pie crust. If I'm using it for this Pecan Pie, do I need to pre-bake it?

Jeane O'Brien said...

Brandi, I made your Pecan Pie and it was perfect - even the bottom was done and everyone was amazed - theirs always had a soggy bottom.

I have been looking for years for a pecan pie with more of a custard center - I had it at a Country Club in Oklahoma in 1970 - cannot find it. Do you have a recipe like this or know of one?

Anonymous said...

Is cooking the pie any different when you make your own crust, or do you bake it the same?

Rebecca said...

Similar to my pie recipe. I use Golden cane syrup, and instead of cinnamon I add a tablespoon of really good bourbon. Try it sometime, it is Yummy.

Laura Ashby said...

I am a huge pecan pie lover! Instead do the Karo Syrup, I use REAL maple syrup. Typically, I hate maple syrup, but it adds a fantastic flavor. Real maple syrup is pricey..... Don't get the imitation!

Jessica Wiseman said...

Just made 2!

Anonymous said...

I'm 27 weeks pregnant and I've been craving pecan pie for the past few days. I'd never made any pie before but found this recipe on pinterest and decided to give it a try. It was so easy and delicious. Thanks for sharing!

Angela V. said...

I made this for some friends last night and they loved it. I did too and I'm not a fan of pecan pie. Its was super easy to make, thats why i chose this recipe. I also made the wham bam crust, it was flaky goodness. Thanks for sharing all of these wonderful recipes. I plan on making your rustic apple cobbler next, i already know it will be a hit with my family and friends. Keep those yummy recipes coming!

Anonymous said...

Have you tried making this with pretzels instead of pecans! If so, what kind of pretzels work best? I can't wait to try it! THANKS!!! Love, love, love your blog --- I feel like we're good friends!

Ozjane said...

I make this with macadamias, use less corn syrup and brown sugar...cannot remember if you use butter but I do

Anne K said...

I love the way you capture all the steps..Never seen one so complete. Pie was great. Trying Apple Crisp next. Thanks

Melissa McClure said...

Love the look of your site!! It is well laid out. Great pics and colors. Easy to sign up (call to action) and liked you on facebook. Found you on pinterest. Looking forward to making this for my husband this Christmas. He is a southern country boy...loves his momma's pecan pie (no pressure). I'll let you know how I do.

Anonymous said...

This pecan pie has been a family favorite for many generations; my mother is originally from Tennessee and pecan pie is a staple in their kitchens. A mother myself, I, too, make this pie every Thanksgiving. Absolutely the very best pie in the world.
Love your site. Your pics are wonderful and love your easy to follow directions. Very easy to fall in love with great people. I will come here often.

Joni Barnwell said...

This looks yummy. Can I use unsalted butter instead of salted butter?

The Food Explorer said...

Your delicious Southern pecan pie recipe has been chosen as one of the best 50 Thanksgiving pecan pie recipes on the net.

Happy Thanksgiving! :)

Anonymous said...

Just made this pie... It was an absolute hit!! So delicious and easy to make. Thank you for the wonderful recepie!

Tina S said...

Made this for Thanksgiving and was uhh-may-zing! Paired with vanilla ice cream, soooo good! I had made one several years ago and it didn't set up properly. Love the cinnamon in it also. My go-to from now on! !