This is now my “go-to” pecan pie recipe. I wish that I could take credit for it, but I can’t darn it! This is a recipe from the fabulous Pioneer Woman. I want to meet that lady and cook in her fabulous lodge kitchen! I have some major kitchen envy when I visit that site…
OK, in my oh so humble opinion this is the “perfect” pecan pie. Yes it is sweet, as pecan pie should be
So how do you say pecan? Here in the southeast, you’ll here it pronounced pee-can, but you go farther west and it morphs into puh-cahn, however you say it, MAKE THIS PIE, with the first bite, you’ll hear angels sing
Let’s get it together
I shelled them nuts all by myself, really I did.
Don’t be hatin’ the Karo, they took out the high fructose corn syrup, which makes me happy
Oh and you’ll need one of these, a single pie crust. Wanna make one? Try this
OK this is gonna be really simple, betcha you could do it with one hand tied behind your back… on second thought use both hands.
First in a medium sized bowl combine all ingredients except for pecans.
Wanna know a cool trick? Use non-stick pan spray on the inside of your measuring cup, the corn syrup will slide right out.
Now give it a good mixin’ with a whisk, until well combined.
now here you have a choice to make, don’t stress out about it, but do you chop the nuts or leave them in halves? Oh the dilemma!
I chopped them, it’s easier to cut the pie when they are chopped, but leaving them whole makes it purdy.
Now dump them in the bowl with the other ingredients.
And pour it into a prepared pie shell
Now here is where it gets a little weird, but the Pioneer Woman is on to something. We’re gonna make the pie a hat! OK, it’s just foil, but this is the trick to great pecan pie. I have made many pecan pies and by the time you get the pie cooked, the top would get very brown and hard, and the crust would often be overcooked, this solves that problem.
I gave the foil a little non-stick spray, just in case the filling touches the foil, it won’t stick.
Now slide in the preheated oven and bake. Baking pecan pie can be tricky, it takes quite a while. I bake the pie with the foil on for 50 minutes, yup, almost an hour. You want the pie to be just about fully cooked with the foil on the pie, and take it off to just finish browning, maybe 10 minutes or so. Your oven may bake faster or slower, you’ll have to peek at the filling to figure out when it is done.
Bake until the filling sets, it should jiggle like Jello, but not slosh around. When you get to this point, remove from the oven and let cool completely. The filling still needs some time to set up.
Looks almost good enough to eat
If a pie could be sexy, this might be it!
Because I’m too lazy to type it out, and because the Pioneer Woman has such a whiz bang site, I’m going to link to her site for the recipe.