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!
- 1 unbaked (9-inch) deep dish pie shell
- 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
- Preheat the oven to 350 degrees F.
- In a large skillet, stir the pecans over medium-high heat for about 2 minutes.
- 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.
- 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.
- Pour the filling into the pie shell. (The pecans will rise to the top as the pie bakes.)
- Bake in the preheated oven for 45 to 60 minutes, or until the top is golden brown and nearly set in the center.
- 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.