Alright, ladies (and gentlemen?)... one week and counting! Today I'm sharing a staple of our Thanksgiving (and Christmas, and Easter, and sometimes weeknight dinners) menu, my Mom's pecan pie!
This is such a basic recipe, I like this one because the filling isn't custard-y or buttery like some. I like to reduce the sugar just a little bit from the original recipe too, because I prefer it not quite as sweet.
Pecan Pie
3 eggs (beaten)
1 cup sugar (I cut back to 3/4 cup)
1 cup white Karo syrup
1 teaspoon vanilla
pecans
prepared pie crust
I've shared this before, but I have no problem using a pre-made pie crust (I like Pet-Ritz deep dish frozen the best). If you're sneaky, you can even transfer the crust from the aluminum pie tin to one of your prettier pie plates, and no one will be the wiser! Another trick is to thaw a bit and re-crimp the edges from the pre-made way they come so the crust looks like you have worked it by hand.
To assemble, mix the eggs, white syrup, vanilla, and sugar well and pour into thawed pie crust. I like to take a few extra minutes and arrange the pecans in a pretty pattern on top, but if you're in a hurry you can just sprinkle them to cover the top, or you can lightly chop them and spread over the top if you want smaller pieces.
Bake for 1 hour 10 minutes at 325 degrees, or 1 1/2 hour at 300 degrees. Let it cool completely, the pie needs to set up for a while after it's removed from the oven. Serve at room temperature with whipped cream if desired. I actually like it best cold out of the fridge!
The top gets a little candied, and the filling is just a bit gooey. Yum, it's a crowd favorite at our house!
What's the staple at your family's holiday dinners? Are you a pie maker? Happy (early) Thanksgiving, friends!
If you missed it, be sure to check out my post from earlier this month... My Five Favorite recipes for the holidays. The punch would be especially good for entertaining next week!
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So pretty, as if it came from the kitchens of Southern Living.
ReplyDeleteJennifer, I can't wait to try your recipe. What is the quantity of pecans needed? Thank you and Happy Thanksgiving!
ReplyDeleteOh goodness, I don't measure them when I lay them out on top like this. I would guess around a cup or cup and a half?
DeletePerfect-that's exactly what I purchased. Thank you!
DeletePecan pie is my absolute favorite!!! I made one from scratch in the past and it totally flopped. I need to try yours!
ReplyDeletePecan pie a la mode is a favorite of mine. My deceased Me-Me used to make the best pecan pies. She passed the recipe down to my sister and I's nanny Annie and she makes great ones too.
ReplyDeleteOh, that looks amazing. Pecan Pie was something my Mom used to make for Thanksgiving and Christmas every year. I don't cook like she did around the holidays, but with six ingredients, I think I might tackle this. Perfect for next week's big lunch!!
ReplyDeletehttp://www.thecharlestonlens.com
Hi Jennifer, love your style! You are such an inspiration , thank you. I am officially obsessed with your thrifted plate that have the brown cane band (octagonal) any chance you can tell me the maker so I I can obsessively search for them? I am going to try this recipe!
ReplyDeleteThanks Lori, I love those plates too! A super thrifted find-I only have 5 salad and 5 little probably tea saucers, wish that one more had been there for each! The bottom says "Independence Ironstone" by Interpace, then NKT JAPAN. That's it- if you'll send me your email address I'll snap a photo of the mark for you.
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