My Favorite Pecan Pie

I make pecan pie ONCE a year, for Christmas dinner. For 30 plus years, although I’d occasionally venture out and try a new recipe, again and again I returned to the same recipe, believing it was the best…until I tried THIS recipe, which became my new favorite pecan pie!

No Photo

Ingredients

Pie Shell

  • 1 unbaked (9-inch) deep dish pie shell

Filling

  • 1 1/2 cups pecan halves
  • 4 tablespoons butter, cut into several smaller pieces
  • 3 eggs
  • 1 cup dark brown corn syrup
  • 3/4 cup packed dark brown sugar
  • 2 tablespoons whipping cream
  • 1 1/2 teaspoons vanilla extract
  • 1/8 teaspoon salt

Instructions

  1. Preheat the oven to 350 degrees F.
  2. In a large skillet, stir the pecans over medium-high heat for about 2 minutes.
  3. Reduce the heat to medium; add the butter, then continue stirring until the butter in golden brown and fragrant. Set the skillet off the stove to cool.
  4. Meanwhile, in a medium bowl, whisk together the eggs, corn syrup, brown sugar, cream, vanilla extract and salt until well mixed. Stir in the cooled pecans and browned butter.
  5. Pour the filling into the pie shell. (The pecans will rise to the top as the pie bakes.)
  6. Bake in the preheated oven for 45 to 60 minutes, or until the top is golden brown and nearly set in the center.
  7. Set the baked pie on a wire rack to cool before serving. Refrigerate the pie if not serving after cooling.

Recipe adapted from Cooking Pleasures magazine by LuAnn Bermeo, author of Amazing Meals I and II, a two-volume collection of family-approved, plant-based recipes.