Mom’s Pecan Pie
This recipe stays true to the heartwarming comfort of Mom’s classic pecan pie, with the addition of whole pecan decoration for a touch of rustic charm. It’s perfect for holiday gatherings, a family dessert, or as a sweet gift to remind someone of home. Enjoy this timeless treat that’s been passed down through generations, now with your own personal touch.
Ingredients
Units
Scale
- 3 large eggs, room temperature
- 2/3 cup granulated sugar
- 1/3 cup unsalted butter, melted and cooled
- 1 cup light corn syrup
- 1 tablespoon pure vanilla extract
- 1 1/2 cups chopped pecans
- 1/2 cup whole pecan halves for decoration
- 1 unbaked 9-inch deep-dish pie crust (homemade or store-bought)
Instructions
- Preheat Oven: Begin by preheating your oven to 350°F (175°C). This allows the oven to reach the correct temperature for baking your pie evenly.
- Prepare Filling: In a large bowl, whisk together the eggs and sugar until smooth and well-blended. Gradually whisk in the melted butter, ensuring it’s not too hot to avoid cooking the eggs.
- Add Syrup and Vanilla: Stir in the light corn syrup and vanilla extract. The vanilla enhances the depth of the pie’s flavor, so make sure to use a good quality extract.
- Pecans In: Fold in the chopped pecans, ensuring they are evenly coated with the mixture. The pecans will float to the top during baking, creating a deliciously crunchy top layer.
- Fill Pie Shell: Pour the filling into the unbaked pie shell. Arrange the whole pecan halves on top in a decorative pattern. This not only adds a touch of elegance but ensures a crunchy pecan in every slice.
- Bake: Place the pie in the preheated oven and bake for about 50-60 minutes. The pie is done when the edges are set and the center is only slightly jiggly.
- Cool: Remove the pie from the oven and place it on a wire rack. Let it cool completely before slicing. This could take several hours, but it’s essential for the filling to set properly.
- Serve or Store: Serve the pie at room temperature or slightly warmed. If you’re making this ahead of time, once cooled, you can cover and store the pie in the refrigerator.
Recipe Card powered by
