Semi Homemade Pecan Pie Recipe
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!
Servings 8
Equipment
- pie pan
- Rolling Pin
- Large bowl
- hand mixer or stand mixer
- cutting board
- Knife
- Small bowl
- fork
Ingredients
- 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 tsp vanilla
- ⅓ cup unsalted butter melted
- 1 cup chopped pecans
Instructions
- 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.
Notes
Let this pie sit for hours so it can set up. It's honestly better to let it set overnight then serve the next day for dinner. This is one of those pies that you can NOT serve right out of the oven. Ok, let me rephrase that. You CAN serve it this way; however, it won't have had time to set. It will be simply delicious BUT won't be set up.
When you are ready to serve this scrumptious and easy pecan pie, you can microwave it on a microwave safe plate for a couple of minutes and then top with whipped topping!
One of our readers blind baked her pie crust first and said it made a world of difference.
Always put an old baking sheet on the rack underneath the pie so that will catch anything that spills over, and you can just remove it then, that way it doesn't burn onto the bottom of your oven. I do that with all of my pies, pizzas, casseroles, and when I make lasagna.