This pecan pie recipe is perfect all throughout the year. You can serve it during any type of occasions to any type of guests. Your family will surely love this, as well as your friends. It’s a classic pie recipe that never goes old after all these years. It’s the type of pie that you grew up eating in your household so you can never go wrong with serving this!
Our friend over at The Perfect Pantry has this to say about the recipe:
“The nuts I received from Oh! Nuts were super-fresh and at least a third larger than my supermarket option, which makes them the perfect size for caramelizing to top a salad, or toasting in a hot and spicy butter for cocktail nibbles. And they were delicious in our pecan pie.”
You can use any type of pecan nut size you want, it’s your preference. Regardless, it will still taste as good because the recipe is that good! Enjoy eating this with the family!
Ingredients
3 large Eggland’s eggs, slightly beaten
1 cup Domino granulated white sugar
1 cup Karo light or dark corn syrup (I used light)
2 Tbsp Land O Lakes butter, melted
1 tsp McCormick pure vanilla extract
1-1/4 cups Oh Nuts pecans
1 Pillsbury 9-inch unbaked pie crust, sitting at room temperature for 5-10 minutes
Instructions
Preheat oven to 350°F. Line a pie plate with the pie crust.
In a medium bowl or an 8-quart glass measuring cup, beat the eggs slightly with a fork. Add sugar, Karo, margarine/butter, and vanilla; stir until well blended. Stir in pecans. Pour into the pie crust. Bake 50-55 minutes (on center rack of the oven), or until a knife inserted halfway between the center and edge comes out clean. (I used a ceramic pie plate, and the cooking time was closer to 75 minutes, until the center of the pie reached an internal temperature of 200°F on an instant-read thermometer.) Cool on a wire rack for at least two hours.
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Quick Tip: Serve your slice with a dollop of whipped cream if you prefer yours richer.
Thanks again to The Perfect Pantry for this amazing recipe.
