Pecan pie, oh how I love thee! Let me count the ways. One, your crunchy pecan topping. Two, your buttery and flaky crust. Three, your gooey and sweet center. I could go on and on, but I fear I may drool onto my keyboard.
Now, I know you may be thinking, “But why pecan pie? Isn’t pumpkin pie the star of Thanksgiving?” Let me tell you, my friend, pecan pie is where it’s at. And don’t even get me started on those store-bought versions. No, no, no. We are going to make the perfect pecan pie from scratch.
First up, we have the recipe for a Perfect Pecan Pie. And let me tell you, it is indeed perfect. We start off with a simple crust made of flour, butter, sugar, and salt. Nothing fancy here, just the foundation for the masterpiece that is to come.
Next, we’ve got a glorious mix of eggs, corn syrup, brown sugar, butter, vanilla extract, and of course, pecans. Lots and lots of pecans. Pour that mixture into your crust, cover the edges with foil, and bake for around an hour. The result? A golden-brown and absolutely mouth-watering pecan pie.
But wait, there’s more! We also have a recipe for Old Fashioned Pecan Pie that is just as drool-worthy. This one uses both light and dark corn syrup for a deeper flavor, and a bit of bourbon to really kick things up a notch. Don’t worry, the alcohol cooks off during baking, so you won’t be getting tipsy off your dessert (although that’s not the worst idea, now that I think about it).
The crust for this one is also a bit different, with some vegetable shortening added in for a super flaky texture. And the topping? A mix of pecans, butter, and brown sugar that will have you licking the spoon clean.
So what are you waiting for? Get baking! And don’t forget to top off your pecan pie with some vanilla ice cream, whipped cream, or both. Because, let’s be honest, a plain old slice of pie just won’t do.
Perfect Pecan Pie
Ingredients:
- 1 refrigerated pie crust, or homemade if you’re feeling fancy
- 1 cup light corn syrup
- 1 cup packed brown sugar
- 3 large eggs, beaten
- 1/3 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 2 cups pecan halves
- 1/4 teaspoon salt
Directions:
- Preheat oven to 350°F.
- Roll out the pie crust and transfer to a 9-inch pie dish.
- In a large bowl, whisk together the corn syrup, brown sugar, eggs, melted butter, vanilla extract, and salt until well combined.
- Stir in the pecans.
- Pour the mixture into the prepared pie crust, and cover the edges with foil.
- Bake the pie for 30 minutes, then remove the foil and continue baking for an additional 25-30 minutes or until the center is set.
Old Fashioned Pecan Pie
Ingredients:
- 1 unbaked 9-inch pie crust, chilled
- 1 cup light corn syrup
- 1/2 cup dark corn syrup
- 1 cup packed brown sugar
- 3 large eggs, beaten
- 1/3 cup unsalted butter, melted
- 2 tablespoons bourbon (optional)
- 1 teaspoon vanilla extract
- 2 cups pecan halves
- 1/4 teaspoon salt
Directions:
- Preheat oven to 350°F.
- Roll out the pie crust and transfer to a 9-inch pie dish.
- In a large bowl, whisk together the light and dark corn syrup, brown sugar, eggs, melted butter, bourbon (if using), vanilla extract, and salt until well combined.
- Stir in the pecans.
- Pour the mixture into the prepared pie crust.
- Bake the pie for 50-55 minutes or until the center is set.
I hope these recipes bring as much joy and deliciousness to your Thanksgiving table as they do to mine. Happy baking!
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