Pecan pie like you’ve never tasted it! This ooey gooey delicious dessert is rich with flavor and tradition. Perfect for Thanksgiving, Christmas or any occasion you want to bring a dessert that will be a crowd favorite. Really, it’s the best.
It tastes like you spend forever slaving in the kitchen making this dessert, but it’s really so easy. One of the easiest desserts I’ve ever made!
This secret family recipe has been in my family for at least 4 generations that I know of! It’s the one dessert everyone agrees is a MUST have. I’m not sure what would happen if Mom didn’t whip up a few of these gorgeous and oh so delicious pecan pies. And quite frankly, I don’t want to know!
Let’s go to a happy place shall we? Imagine a pie with the perfect amount of crisp from the flaky crust. Plenty of crunch from toasted pecans and a gooey center that makes it all come together. Boom! That’s this amazing pecan pie. Seriously it’s the best.
Tips for the Perfect Pecan Pie
I was so excited when my Mom joined me in the kitchen this past week to create a lovely pecan pie for you. She hates pictures and is more on the shy side but I think she is the most beautiful woman in the world. My boy was pretty excited too, we had lots of laughs and made some sweet memories!
Mom gave me some valuable tips that I want to pass along to you my friend! Here are some things Mom wanted me to share with you:
“Sure, you can use that glass pan”
According to Mom, you can totally use a foil pie pan or a glass pan. Either one works great!
“Fold and pinch that crust”
I’m not a professional baker or pastry chef but I’m pretty sure you pinch the crust to make it pretty. On this recipe we are taking an easy route and using a pre-made pie crust. With that, the crust may overlap the pan a bit.
Go ahead and fold the crust under to keep it full and easy to pinch. Cutting the excess makes the crust a little thin. And while in the oven, the crust will shrink.
Then hold one thumb on the crust, gently pushing down and pinch with two fingers from your opposite hand. Like so.
“Whip it up”
Whip the eggs, syrup, sugar, salt, melted butter and vanilla together in a bowl.
“Don’t be shy on those pecans”
When layering pecans on the pie crust, don’t be shy. Add as many as you want, this will form the top layer of your pie.
Smooth out pecans into a single layer in your crust lined pan.
“Pour it on baby”
Pour the egg and syrup mixture over your pecans.
“Fix the Pecans if they look funky”
You can adjust some of the pecans if they are sticking out all funky. As you can see, the pecans rise to the top. It’s starting to look good now!
“Let it cool, don’t dive in too soon”
Once the pie is cooked through and you take it out of the oven, be sure and let the pie cool. If you try to sneak a slice too soon, it’s a little watery in the middle. If you let it cool for a bit, the goo (that’s the technical term) has time to congeal and tastes amazing!
Mom's Famous Pecan Pie
Classic pecan pie like you've never tasted before. Rich flavor with the right amount of crisp. A family favorite for generations can now be yours!
- 3 eggs
- 1/2 c White granulated sugar
- 1 c Corn syrup
- 1/8 tsp Salt
- 1 tsp Vanilla extract
- 1/2 c Melted butter
- 1 Plain pastry
- 1 c Pecans
Preheat oven to 350 degrees
Line a pie pan with plain pastry. Set aside
Beat eggs, add sugar, corn syrup, salt, vanilla and butter. Stir until combined
In the pastry lined pie pan, put pecans in a single layer
Pour egg and sugar mixture
Bake at 350 degrees for 50-60 minutes or until golden brown. Pecans will rise to the top to form a perfect crispy layer
Have you seen our amazing Pink Salad dessert recipe? Another secret family favorite!