This is my secret family recipe, or at least I thought it was until Mom told me Sunday it’s from the Better Homes and Gardens Cookbook. So all props go to them, although also to my mom for making pecan pies a Thanksgiving staple when we were growing up.
But the recipe does turn out to be super simple, especially if you cheat and use a store bought pie crust like I did.
First off, the ingredients. You need a pie crust (duh), eggs, sugar, light corn syrup, vanilla extract (I had to use vanilla ‘flavor’… oops), butter (not pictured, another oops) and obviously pecans.
A little word on pecans. When I grew up, we had a pecan tree in our yard, and my grandparents had a bunch of them. To me, pecans were something you just picked up out of the yard and ate as a snack. When I moved out of my house, I was very confused about where I was supposed to get pecans. It turns out you just get them at the grocery store and also, they’re not cheap. At least, not as cheap as they are when there’s a tree dropping them in your yard.
I was lucky enough to have free pecans for this pie that my dad gave me from my grandparents yard. So I had to get to cracking.
Be sure that if you do use pecans that you’re shelling yourself, you get out all of the weird bits from the inside because they’re really bitter. And wash them well because they’ll have shell and inside dust on them.
Now before you do anything else, it’s time to make your pie crust look beautiful.Crimp the edges and make it look nice. I just used a fork and made lines around because that’s what we used to do when I was a kid. At least that’s what I remember.
Now, in a large bowl big enough to later house all your ingredients, lightly beat your eggs. Then add in everything else, which is 2/3 cup sugar, 1/3 cup melted butter or margarine, 1 cup corn syrup and 1 teaspoon vanilla. Get all that mixed well, then add in the pecans.
Once you’ve got that stirred up, pour it into the pie crust and you’re almost done already.
Now, to keep your exposed crust from getting ugly, you want to cover it in aluminum foil. This is not the proper way to do this, you’re supposed to make this fancy thing and cut a hole in the middle, but I just threw foil around the sides haphazardly as pictured and it worked fine.
By the way, I’m pretty sure we didn’t do this when I was growing up because I remember our crust edges being a lot darker than mine turned out. So if you’re feeling lazy, don’t worry about it.
Bake at 350 degrees for 25 minutes with the foil on, then take the foil off and bake another 25 minutes. That’s it!
Easy Pecan Pie Recipe
Adapted from Better Homes and Gardens Cookbook
- 1 pie crust
- 3 eggs, slightly beaten
- 2/3 cup sugar
- 1/3 cup butter or margarine, melted
- 1 cup light corn syrup
- 1 tsp vanilla
- 1 1/4 cup pecan halves
- Crimp the edges of pie crust as desired.
- Mix together eggs, sugar, butter or margarine, corn syrup and vanilla.
- Add pecans to mixture.
- Pour into pie crust.
- Cover exposed edges of crust with foil (to prevent over-browning) and bake at 350 degrees for 25 minutes. Remove foil and cook an additional 20-25 minutes or until knife inserted in center comes out clean.