Here's a tried and true easy pecan pie recipe that everyone is gonna love!
Here's what you are going to need:
For the crust:
1 cup All Purpose Flour
1/8 teaspoon Salt
5 Tablespoons COLD Butter
3 to 4 Tablespoons COLD Water
*If you don't want to make your own pie crust, you can use a frozen or refrigerated store bought pie crust
For the Filling:
1 cup Light Corn Syrup
1 cup sugar
2 tablespoons butter, melted
1 teaspoon Vanilla Extract
1-1/2 cups (about 6 ounces) pecans
Here's what you need to do:
Preheat oven to 350 degrees F.
To make the pie crust, whisk together the 1 cup of flour and salt in a medium bowl.
Cut the cold butter into small cubes and add to the flour. You want the butter to stay cold so try not to handle it any more than necessary. If need be, you can put it back into the fridge or freezer for a little while.
Use a pastry blender, fork or 2 knives to cut the butter into the flour until it resembles small crumbs.
Add just enough COLD water to get the dough to form a ball.
Place on a floured surface.
Rub some flour on your rolling pin to keep the dough from sticking. Roll the dough out to where it is about 1-inch larger than a 9-inch pie plate.
Turn your pie plate upside down on the rolled out dough to check it.
Carefully roll the dough up onto your rolling pin.
Transfer the dough to your pie plate and unroll it.
You can trim the edges or you can do like I do and fold the edges up under the dough so that it doesn't stick out past the lip of the pie plate.
Dip a fork in some flour and press the tines of the fork into the dough going all around the pie. You'll need to dip your fork in the flour fairly often. Set aside.
In a medium bowl, combine the corn syrup, eggs, sugar, butter and vanilla.
Mix until well combined.
Add the pecans.
Pour into the unbaked pie crust.
Bake on center rack of the 350° preheated oven for 60 to 70 minutes. Cool for 2 hours on wire rack before serving. Pie is done when center reaches 200°F. Tap center surface of pie lightly - it should spring back when done.
This pecan pie recipe is an old recipe that has been around for many, many years and it's so good that it will probably be around for even more years to come!
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