Easy Classic Pecan Pie

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I think whoever coined the phrase “easy as pie” was talking about Pecan Pie. It’s one of the easiest recipes around and now? It’s one of my favorites.

I’ve talked before about how pecan pie was not one of my favorites. I’ve talked about how my mom is famous in our family for this pie…but I never wanted to eat it.

Now? Now I want to eat it all. The. Time.

How did I not realize how good pecan pie was when I was growing up? I feel like I wasted years. YEARS of my life…not eating this easy and classic pie recipe.

It’s kind of depressing in a #firstworldproblem way, dontcha think? Oh, well. I’ll make up for it this year, I’m sure.

I declare 2014 the year of the pecan pie.

I know, it’s such a simple recipe to have on this site. This site where I make things like this and this and then I do this, Classic Pecan Pie is kind of…easy. Uneventful.

But you know what? Boring is good. I’m a pretty boring person if you know me in person (eat, work, work out, read, eat, sleep, repeat) and I think I’m pretty cool.

So is this pie.

This recipe is my mom’s famous recipe. My mom is pretty famous on this blog, don’t you know? She’s the one who introduced me to the best banana bread in the world, russian teacakes that I ended up stuffing with Reese’s, and she makes a mean pumpkin pie.

Now I’m giving you her secret recipe for pecan pie. !!!

{Hmmm…possibly should have asked first. Oh well, better to ask forgiveness…}

The reason I never liked pecan pie as a kid was because of the texture of the filling. I made one teeny edit to her recipe and I solved that problem. #yayme

So, let’s talk about texture for a second. If you’ve read my about page, you know that I do not like lots of foods. Pudding and Jell-O and anything like those things are not top on my list. When I was a kid I’d run from pecan pie because the filling was a little too jiggly for my taste. I preferred those store-bought individual pecan pies that tasted like the tin they came in; those pies had a creamy filling not a jelly one.

Now, if you’ve ever made this pie you know there are only a handful of ingredients: eggs, sugar, dark corn syrup, melted butter, and pecans. I’ve been toying with adding some flour or something to the filling to make it more creamy and less like jelly. After Sally posted her Pumpkin Pie a few weeks ago, I finally decided what I was going to add to my mom’s pie: Cornstarch.

Just 2 teaspoons of cornstarch added to the filling made it creamy and not like gelatin.

Just 2 little teaspoons made pecan pie the best pie in the whole world.

I know you’re going to love this pie. Seriously – it takes about 15 minutes to put this pie together. It’s one of the easiest things you’ll make this holiday. Try it. You won’t be sorry!

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Classic Pecan Pie

8-10 servings

Total Time:1 hour

This Classic Pecan Pie is as easy as they come. A handful of ingredients makes the perfect pie!

Ingredients:

• 1 pie crust (homemade or from a pack of two)
• 3 eggs
• 1 cup dark corn syrup
• 1/3 cup granulated sugar
• 1/4 cup unsatled butter, melted
• 1/4 teaspoon salt
• 2 teaspoons cornstarch
• 2 cups (or thereabouts) pecan halves

Directions:

1. Preheat oven to 425°F. Line your pie plate with your pie crust, crimp edges as desired, and chill until ready to fill. Note: make sure to use a 8-9” pie plate for this pie; using anything bigger than 9” will result in a not full pie!
2. Whisk eggs, corn syrup, sugar, butter, salt, and cornstarch in a large bowl.
3. Place the pecans in a single layer in the bottom of your pie crust. Pour the filling over the top. The pecans will rise to the top of the pie.
4. Place the pie on a cookie sheet. Tear off 4” long strips of aluminum foil (about 1 1/2” wide) and wrap the edges of the pie crust so it doesn’t brown too quickly. (See a visual of this here.)
5. Bake for 10 minutes at 425°F. Then lower the temperature to 350°F and bake for 20 minutes. At that time, carefully remove the foil strips, then bake for another 12-16 minutes until the pie is puffed and browned. Remove from oven and cool completely before serving. (I chill mine overnight and then bring it to room temperature before serving.) Store covered in the refrigerator for up to 3 days, or freeze (whole or slices) for up to one month.

 

All images and text ©Dorothy Kern for © Crazy for Crust. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be accurate.

See more of my ultimate pie recipes here!

Apple Pecan Pie

Pecan Pie Fudge

Toffee & Chocolate Pecan Pie

Sweets from friends:
Oreo Pecan Pie Bars by Something Swanky
Pecan Pie Granola by Lemons for Lulu
Pecan Pie Truffles by Shugary Sweets