There are as many Pecan Pie Recipes as there are Pecan Tree’s. To each family their own brand or flavor of Pie. Although there are many different kinds of “Nut” pies in the South, I would have to say that many families during the Holiday’s have at least One Pecan Pie is at their table. Over the years this well-known Dish has graced us with its pressance every year without fail.
You can flavor this Pie with a few extra flavors that you like, Like Rum, Maple Syrup, Bourbon/Whiskey, Cinnamon, Nutmeg or even White or any flavor Chocolate Chips/ Chunks or Shavings. I have to say that nothing can or will go wrong if you serve up the “Traditional” Pie. You can always Substitute store-bought pie shell if you do not have the time to make your own. I do not look down upon this as I have done it a few times myself. If you are stretched for time you can always take the easiest route.
Here are the Ingredients:
1 Pie Shell, thawed ( or you can make your own)
1 cup Light Corn Syrup ( you can substitute with honey)
1 cup Light Brown Sugar, Packed
1/2 tsp. Salt
1/2 Stick Butter (1/4 c) melted, cooled
1 tsp. Vanilla Extract
3 Eggs, Room temperature
1 1/2 cups Pecans, chopped fine
1/2 cup ( more if needed) Whole Pecan Halves
(1) Pre-heat the oven to 375*. Roll the dough out to 1/4 to 1/2 inch thick and roll up on to the rolling-pin and unroll onto the pie pan. Gently press into the pie pan and shape and crimp as desired. Prick bottom gently with a fork to prevent the dough from bubbling. If you are using a store-bought shell then place the tin with shell inside onto a sheet pan and prick gently with a fork to prevent bubbling. You can also place the pie pan with dough onto the sheet pan as well. This ensures even browning on the shell. Make sure to use a 9 inch pie shell or a 9 inch pie plate (pan).
(2) Place the sheet pan with the Pie shell into the oven and cook for about 8 to 10 minutes or until lightly golden. Remove and let cool completely before filling. This takes about 25 minutes. Make sure to leave the oven on to the same temperature.
(3) In the meantime, In a medium bowl whisk the Corn syrup, Brown Sugar, Salt, Butter and Vanilla until well combined. In a small bowl beat the eggs and add to the sugar mixture and whisk to combine. Set aside.
(4) Place the 1 cup of finely chopped Pecans into the bottom of the cooled pie shell evenly. Add the other 1/2 cup of finely chopped pecans into the sugar mixture and mix together well. Pour The sugar/nut mixture over the nuts in the shell and spread evenly. Arrange the 1/2 cup of whole pecan halves on to the top of the mixture in a circle pattern. Do not mash them down, They will stay this way through the baking process.
(5) Carefully place into the hot oven and bake for 40 to 45 minutes or until the center is set but still slightly jiggly ( but not too much, just a little). Carefully remove from the oven and let cool on the sheet pan for about 30 minutes to allow the pie to set. When cool enough to handle remove from the sheet pan and place on a cooling rack on a cool surface to finish cooling. Allow to cool completely before cutting. When ready cut out a small wedge and place on a plate and top with whipped cream (optional).
(6) TO STORE: Place a small piece of waxed or parchment paper (cut to fit top of pie) on top of the pie and wrap in plastic wrap. Store in a pie plate or chill in the fridge. Allow to set a few minutes before cutting when removing from the fridge.