We all know I’m not the world’s best baker, and I’m the first one to admit it. But this Thanksgiving, I was determined to make my very first pecan pie. And you know what? It actually turned out to be not only one of the best things I’ve baked, but the best pecan pie I have ever tasted. I’ve raised a new bar for myself, clearly.
When it comes to Thanksgiving desserts, I’ve grown up a traditionalist. Year after year, without a doubt, there is a simple, and amazing, pumpkin pie to look forward to after our meal. I can’t complain. What’s not to love about pumpkin pie with fresh whipped cream? But I had to admit there was just something missing on our Thanksgiving table.
Since I was hosting Friendsgiving this year, I was inspired to shake things up and make a pecan pie this year instead of pumpkin. Using some help from my food blogger idol, Ali from Gimme Some Oven (name twinsies) I had my first pecan pie endeavor and learned a few things:
- Store-bought crust is still a great shortcut, and just as delicious as homemade. Who has time for making pie crusts in addition to everything else on Thanksgiving anyways?
- Pecans are the most expensive part of this dish, but if you buy a big bag from Costco, you’ll have extra on-hand for other baked goods, or just for snacking. Stay tuned for one of my favorite roasted pecan recipes I love over the holidays!
- There is a whole lot of sugar and butter in this recipe, and that’s why it’s amazing.
- From start to finish, it’s a super easy process.
- It will make your house smell like a dream.
- Do take the time to lay out the pecans on top. Look how gorgeous it came out!
- If you have leftovers, it’s amazing crumbled up over vanilla ice cream for pecan pie sundaes.
I just know you’re going to enjoy this one, it’s impossible to not!
Adapted from The Best Pecan Pie Recipe from Gimme Some Oven
- 1 store bought pie crust
- 1 cup granulated sugar
- 1 cup light corn syrup
- 1 teaspoon vanilla extract
- 1 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 4 eggs, beaten
- 1 stick salted butter, melted
- 2 cups pecans, chopped (plus extra whole pecans to line the top)
Preheat oven to 350 degrees. Lay pie crust over a pie plate to fit. Crimp edges, either with your thumb or a fork, or whichever method you prefer. Poke holes in center of crust to prevent from bubbling up. Bake for 10-12 minutes or until partially cooked.
In a medium bowl, whisk together sugar, corn syrup, vanilla, salt and cinnamon. Add eggs and whisk until smooth. Slowly pour butter into the sugar mixture, and whisk to combine. Stir in chopped pecans, then pour filling into the prepared pie crust. Line the top of the filling with extra pecans.
Bake for about 50-60 minutes, or until the filling is set. If the edges of the crust begin to turn too brown, briefly remove the pie from the oven and cover the crust with a pie crust shield or loosely wrap with aluminum foil, then return to the oven. Once the filling is set, remove the pie and let cool completely on cooling rack, 3 to 4 hours, before slicing. Serve with freshly whipped cream.