The Worlds' Best Pecan Pie Recipe
There is nothing like a pecan pie with its crunchy nuts, gooey sweet filling, and flaky crust. This is the world's best pecan pie recipe because it comes out perfectly every time!
packaged pie crust
light corn syrup
+ 2 tablespoons
light brown sugar
quartered (I chop them with my Food Chopper into nice big pieces OR mash them a bit in the bag. I don't spend the time to quarter each nut.)
Preheat oven to 350.
Press the pie crust into the pie plate and proof. Bake 8 to 10 minutes, until the crust is just barely golden.
Meanwhile, in a 2 quart bowl, mix together eggs, corn syrup, brown sugar, butter, and pecans.
When crust comes out of the oven, pour syrup and pecan mixture into it.
Bake pie in preheated oven about 1 hour, or until firm. Let cool at least 1 hour before serving (if you don't, it will be very runny when you try to cut it).
Don't try to lighten this recipe by using Splenda. It doesn't work. Trust me; I know. It won't set up, and you'll end up with a gooey liquid mess instead of a nice firm pecan pie.
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