October's Perfect Pecan Pie
This pie is my husband's favorite pie, and every year during October, he starts hinting about pecan pie. I have been making this pie for at least 25 years now, and it is truly a winner. This is a great pie to make if you are a first timer to pie-making, because it is so easy. If you are a pecan fan or if someone you love is, you must try this recipe. There is nothing fancy about this pie. It's just straight up pecan pie, simplicity at its best, but that is one of the reasons it is so good! I recommend that you grab some pecans, make a pastry shell, and create something beautiful this weekend!
For those who must have chocolate added to their pie - simply melt a 1/2 cup semi-sweet chocolate chips with the butter mixture.
Preparation time is 15 minutes to 25 minutes. Bake time is 55 minutes. Cool time is 2 hours.
Click here for a printable version of this recipe.
1 cup sugar
1 cup light corn syrup
1/3 cup butter, unsalted
4 eggs, beaten
1 teaspoon vanilla extract
1/4 teaspoon salt
1 1/4 to 1 1/2 cup pecan halves
1 unbaked 9-inch pastry shell (click here for my pastry shell recipe)
Stir corn syrup, sugar, and butter in a 3 quart saucepan over low heat; cool slightly. Stir in the eggs, vanilla, and salt; mix well. At this point, you can add 1 1/2 cups of pecan halves to the mixture OR you can hold the pecans and add the filling to the pie shell. If you hold the pecans, pour filling into the pie shell and carefully place about 1 1/4 cup pecan halves on the filling mixture. Start at the edge of the pie and work in a circular row going around the pie. Then, start on the second row and so on. Bake at 325 degrees F for 50 to 55 minutes. Cool completely before serving. Yields 8 servings.
(edited by Anna Weicht)
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