Desserts · Fall (Halloween & Thanksgiving) · pies

Classic Pecan Pie

Classic Pecan Pie by Rumbly in my TumblyI have another new pecan pie recipe to share with you all.  Last year, I shared my friends Randy and Renee’s amazing recipe for Southern Boy Pecan pie– a wonderful, corn-syrup free pecan pie infused with bourbon, butter, and vanilla.

Classic Pecan Pie by Rumbly in my Tumbly

Today, I’m sharing with you a classic, traditional pecan pie made with corn syrup and very little effort. The flavors in this one are a bit different.  Butter, cinnamon, brown sugar and toasted pecans.

Classic Pecan Pie by Rumbly in my Tumbly

I never made a pecan pie before last year and I have to say, it is becoming one of my very favorite desserts- in all forms.

Classic Pecan Pie by Rumbly in my Tumbly

Serve your pecan pie warm or at room temperature.  Tip: As you can see, I cut into my pie while it was still warm. The warmer you serve it the ooey gooey-er it will be.  If you let it sit overnight, it will be firmer and a little less messy, but there’s something about warm pecan pie right out of the oven with a scoop of ice cream.

Enjoy.

Ingredients:

  • 1 unbaked 9 inch pie crust (I recommend Crisco’s single pie crust recipe)
  • 2 and 1/2 cups coarsely chopped pecans (a very rough chop)
  • 3 large eggs
  • 1 cup dark corn syrup
  • 1/2 cup packed brown sugar
  • 1 and 1/2 teaspoons vanilla extract
  • 1/4 cup unsalted butter, melted and cooled
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon

Directions:

  1. Roll out the pie crust onto a lightly floured surface and place the dough into a pie dish. Tuck it in with your fingers, making sure it is smooth.
  2. The filling: Spread pecans evenly inside pie crust. I try to set aside about a cup of whole pecans to spread around in a swirl on the top to make it prettier, but that is optional. Set aside. In a large bowl, whisk the eggs, corn syrup, brown sugar, vanilla, melted butter, salt, and cinnamon together in a large bowl. Once completely combined, pour evenly over pecans.
  3. Bake the pie for 40-50 minutes, or until the top is lightly browned. You may need to place a pie crust shield or some foil on top of the pie to prevent the edges from browning too quickly.  Remove finished pie from the oven and place on a wire rack to cool completely. The pie filling will settle as it cools.
  4. Slice and serve pie warm or at room temperature. Top with ice cream.
  5. Make ahead tip/Freezing: Pecan pie is a fantastic dessert to make ahead of time. To make the pie in full 1 day in advance– after it cools, cover tightly and keep at room temperature.  Baked pie freezes well for up to 3 months. Thaw overnight in the refrigerator and allow to come to room temperature before serving.

 

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