Fennel and Leeks

Fennel and Leeks

Monday, December 15, 2014

Classic Pecan Pie

Two years ago, I made an amazing Chocolate Pecan Pie for Thanksgiving Day dessert. The pie was gooey, crunchy, not too sweet, and just plain delicious. For comparison, I decided that this year, I would prepare a traditional pecan pie for Thanksgiving. Although this pie was quite good, I kept finding myself daydreaming about the Chocolate Pecan Pie and wishing I had stuck with it for this year. 

Adding chocolate to pecan pie somehow cuts down the sweetness and creates a more rich, savory quality. This Classic Pecan Pie was as good as any traditional pecan pie I have eaten in the past but there is something special about the chocolate version. I guess there's no question which one I will make next year! If you don't happen to be a chocolate person, however, this pie recipe is a good choice. It is a bit on the sweet side so I recommend cutting the sugar from 1 cup to 3/4 cup.

1 cup Karo Light Corn Syrup
3 eggs
1 cup sugar
2 Tbsp butter, melted
1 tsp pure vanilla extract
1 1/2 cups pecans
1 9-inch unbaked deep dish pie crust

Mix corn syrup, eggs, sugar, butter and vanilla using a spoon. Stir in pecans.

Pour pie into crust. Bake at 350 degrees on center rack of oven for 60 to 70 minutes. Cool before serving.

The author of this recipe offers the following tips. The pie is done when center reaches 200 degrees. Tap center surface of pie lightly; it should spring back when done. For easy clean-up, spray pie pan  with cooking spray. If pie crust is browning, cover edges with foil. 

I used the same pie crust that I used a few posts ago for my Blueberry Pie. The crust is made by Silly Zak's and it is all-natural, gluten free, wheat free, non-GMO, and preservative free. I am open to making my own pie crust but this one is so good that I can't find a reason to go to that much trouble! 

Recipe Source: 

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