Did you see yesterday’s Easy Make-in-the-Pan Pie Crust recipe? Today I’ve got its perfect companion: Pecan Pie. I know perfect is a pretty serious word, but trust me on this one: it’s my grandmother’s recipe and for years people have told me it’s the best they’ve eaten. The secret may be the combination of low heat and long cook time.
- 4 eggs
- 1 cup sugar
- 1 cup white corn syrup
- 2 Tablespoons melted butter
- 1 teaspoon vanilla
- 1 cup pecans
- pie crust (my recipe is here)
- Preheat oven to 300°. Add each of the first five ingredients to a medium mixing bowl, beating after each addition. Add the pecans and stir to coat. Pour into a pie crust and bake for 1 hour or until it barely jiggles when you pick it up. One hour may work for a clear glass pie plate, but thicker, fancier pans will probably take an additional 10-15 minutes of cooking time. Ovens vary.
Start with four eggs.
Beat them. (When is a chef cruel? When he beats the eggs and whips the cream.)
Add one cup of sugar and beat again.
Next add one cup of white corn syrup (Karo syrup or a store brand) and beat.
Add two tablespoons of melted butter (apparently mine wasn’t completely melted).
And a tsp. of vanilla.
Beat them all together nicely and then put your beaters away.
Pour in one cup of pecans. These are halves, but pieces will do just fine.
Stir together to coat pecans and pour mixture in the pan.
Bake for one hour for a clear glass pan. Fancy pie plates, like the one pictured, will probably take more time. This one took an hour and 10-15 minutes. The Jiggle Test is important! If your pie jiggles very much when removing from the oven, leave it in a few more minutes.
I’ve forgotten to reset the timer and over-baked this pie before and it was still good. It’s a very forgiving pie! If you undercook it, though, the slices will run together and not separate well when cut.