Have you ever wondered how to make a Pecan Pie? Back in the day I used to think it was so hard to make, but after watching a cooking show on tv, and creating my own inspired recipe, I think I have created a pretty decent Semi Homemade Pecan Pie that is full of gooey goodness and of course, decadent pecans!
I think one of the reasons that I dreaded making a pie was partially because I can't make a pie crust to save my life. I know how to, but they NEVER come out right! My Mother-in-law even gave me her fool proof recipe. Her pie crusts are A-M-A-Z-I-N-G! You can eat the crust plain after it's baked it's that good.
I saw an episode recently on Pioneer Woman and she made the most delicious looking pecan pie. Her way to make pecan pie actually seemed doable. So, I made my own inspired version of hers. I can honestly say it turned out and it was really good! My family was pretty happy with the pie! They were actually arguing over who got the last piece!
You will find a complete list of all of the ingredients at the bottom of the post in the recipe card. This list is just a basic breakdown of some of the key ingredients.
- unbaked pie crust (store-bought or homemade)
- kosher salt
- unsalted butter
In the recipe card at the bottom of the post, you will find the complete step by step instructions.
- Hazelnuts - I have read that these are a great substitute for pecans. I haven't personally tried them; however, you may find this will work for you.
- Pie crust - instead of homemade, a flaky store-bought one will also do the trick.
- Salted butter - just omit the kosher salt in the recipe.
- Mini pies - instead of making a normal sized pie, how about making mini pies? Check out my recipe for Mini Apple Pies so you can see what type of dish I used.
After it has cooled, make sure to wrap it with foil or plastic wrap.
Refrigerator storage - you can store it in the fridge for up to four days.
- When baking this pie or anything that can spill over, place an old baking sheet on the rack underneath the pie, casserole, pizza, lasagna, etc. so that it can catch any of the spillage; therefore, preventing anything from burning into the bottom of your oven.
It's probably because it was overbaked. Since all oven temperatures vary, you will have to carefully watch the pie has it bakes.
It's important to wrap the edges of your pie crust with foil or buy a pie crust cover that fits over the crust.
Semi Homemade Pecan Pie Recipe
- pie pan
- Rolling Pin
- Large bowl
- hand mixer or stand mixer
- cutting board
- Small bowl
- 1 unbaked pie crust or you can make your own
- 1 cup sugar
- 2 ¾ tablespoons brown sugar
- 3 large eggs beaten
- ¼ teaspoon kosher salt
- 1 cup light corn syrup
- 1 teaspoon vanilla
- ⅓ cup unsalted butter melted
- 1 cup chopped pecans
- Preheat oven to 350.
- Roll out the pie crust on a lightly floured surface and put it into the pie pan.
- In a small bowl, beat the eggs together with a fork and set the bowl aside.
- In a large bowl, mix together the vanilla, unsalted butter, brown sugar, sugar, salt, eggs, and corn syrup.
- After chopping the pecans, place them into the bottom of the unbaked pie shell.
- Pour the mixture over the pecans.
- Cover the top and the crust lightly with foil. Bake for 30 minutes. Then carefully remove the foil and continue baking for 20 minutes.
- At the end of the cooking time, check the pie to see if it's set. It should be slightly jiggly in the middle. If it's still not done, put back into the oven and check every 5 minutes until it's set.
Make sure to pin this now so you will have it for later!