Mmm-mmm! When I think of fall and holiday season, I think of one thing: pecan pie! And boy, have I found some recipes that will have y’all drooling.
First up, we got CupCakes and CrabLegs’ recipe for Mother’s Pecan Pie. This pie is so good, it’ll make you wanna slap yo’ mama! Just kidding, we don’t condone violence here, but seriously, it’s that good.
Start with a frozen deep dish pie crust and preheat your oven to 375°F. In a saucepan, combine 1/2 cup of unsalted butter, 1 cup of light corn syrup, 1 cup of packed light brown sugar, and 1/4 teaspoon of salt. Heat it over medium heat, stirring constantly until the butter is melted and everything is smooth. Then, remove it from the heat and let it cool for five minutes.
While that’s cooling, beat 4 eggs in a medium sized bowl. Slowly add in the sugar mixture and mix well. Lastly, add in 1 1/2 cups of pecans and pour the filling into the pie crust.
Bake for 40 to 50 minutes or until the middle is set. Let it cool completely before serving. This pie is so rich and gooey, it’s almost sinful.
If that recipe didn’t satisfy your sweet tooth, I got another one for ya. This one is from Betty Crocker and it’s a Maple Pecan Pie. Now, I know some of y’all may be thinking “maple in pecan pie? That’s a sin.” But trust me, it’s worth it.
Start with your favorite pie crust and preheat your oven to 350°F. In a medium sized bowl, mix together 3 eggs, 1 cup of maple syrup, 1/2 cup of packed brown sugar, 1/4 cup of melted butter, 1 tablespoon of all-purpose flour, and 1/4 teaspoon of salt. Stir in 1 1/2 cups of pecans and pour the filling into the pie crust.
Bake for 45 to 50 minutes or until the middle is set. Allow it to cool completely before serving. The maple syrup adds an extra depth of flavor to the classic pecan pie.
So there you have it, two delicious pecan pie recipes that’ll have your family and friends coming back for seconds. Enjoy and happy baking y’all!
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