Better Than Classic Pecan Pie
Ah, fall.
Warm sunshine mingled with the crispest air perfumed with the scent of earthy leaves; spiced drinks, cozy pullovers, pumpkin & apple everything, and alllll the pies.
To be honest, pecan pie is something I largely overlooked growing up. It was the pumpkin pie for me…..In recent years, it’s truly become a favorite of mine, but I reserve making it once a year at Thanksgiving, and what a treat it is.
Fact of the matter is this-pecan pie has a reputation of being on the sweet side. Like I’m talking sickly sweet, overly decadent….pecans in corn syrup anyone? You just have enough after a few bites, you know?
That’s why I felt the need to share my favorite pecan pie with you. Instead of being syrupy, it’s more custard like. And the custard? It has the best caramel, toffee flavor WITHOUT being too sweet. This custard is filled to the brim with pecans that saturate each bite with luxurious, nutty flavor. It’s gold. I hope this one makes it on your Thanksgiving table this year!
My Favorite Pecan Pie
Ingredients
- 1 1/2 cups pecan halves
- 3 eggs
- 1 cup light corn syrup
- 1/2 cup granulated sugar*
- 2 Tbsp all-purpose flour
- 3 Tbsp milk
- 3 Tbsp melted butter
- 1 tsp vanilla
- dash of salt
Instructions
- Preheat oven to 450 degrees F. Prep pie crust and place in fridge or freezer until ready to use.
- In a medium bowl, whisk together sugar and flour. Mix in eggs, corn syrup, milk, melted butter, vanilla and salt. Add pecans to pie crust and pour the filling over.
- Bake in center rack for 10 min. Reduce heat to 350 F and bake for 40-50 min OR until golden brown, set, and bottom of crust is golden. Allow to cool before serving so filling can set.
Notes
Looks amazing!! 🤩 Can’t wait to try it!