Delicious Homemade Pecan Pie Recipe

This easy-to-make pecan pie recipe with homemade pie crust is the perfect after-dinner dessert or early morning sweet treat with coffee.

Pecan pie was created in the United States as pecans, and the pecan tree is native to the country. Pecans in general have been enjoyed for centuries and were helped spread by Native Americans. The pie was said to be created by a Texas woman who submitted her recipe to a charity cookbook for a church in St. Louis in the last 19th century. However, the pie was not popularized until the mass production of Karo syrup came to fruition in the 1920s.

One thing that is certain is that people have been jacking up the pronunciation of this pie forever. It’s Pa-Kawn, not Pee-Can, nor Puh-Can, nor anything in between.

Ingredients for this recipe:

• 1 pie crust
• 4 large eggs
• 2 cups light Karo corn syrup
• 1 packed light brown sugar
• 2 teaspoons vanilla extract
• 1 tablespoon bourbon
• 4 cups pecan halves

Serves 8

Prep Time: 15 minutes

Cook Time: 70 minutes

Procedures:

1. Preheat the oven to 350°.
2. Form the pie crust into a pie tin or shell and place in the freezer until ready to use.
3. In a large bowl whisk the eggs until they are scrambled and smooth.
4. Next, add in the syrup, brown sugar, vanilla, and bourbon and whisk until completely mixed in and very smooth. There should be no lumps at all.
5. Add in ¾ of the pecans and fold in using a rubber spatula or you can gently whisk them in.
6. Remove the pie shell in the tin from the freezer and pour the pecan pie filling into the pie shell. Scrape all if using a rubber spatula.
7. Using the remaining 1 cup of pecans, or more, decorate the top of the pie in your desired fashion.
8. Bake in the oven on the middle rack at 350° for 60-70 minutes or until the pie shell is lightly browned and the center is firm.
9. Remove from the oven and add it to a rack and cool it completely until it reaches room temperature.

Chef Notes:

Make-Ahead: You can make this recipe up to 2 days ahead of time. After it’s cooled, cover, and keep it in the refrigerator. Pull it out and let it sit at room temperature the day you are ready to serve it

How to Store: Cover and keep in the refrigerator for up to 7 days. Cover and keep in the freezer for up to 6 months. Thaw in the refrigerator for 1 day or until softened before serving.

I absolutely love serving pecan pie up with ice cream and homemade caramel.

If cooking on convection, bake this pie at 325°.

You may need more than 1 cup of pecans to decorate the top of the pie.

If you notice the pie shell starting to darken too fast or the pecans are starting to darken too fast, gently lay a piece of foil over top to protect.