Tuesday, December 7, 2010

The BEST Pecan Pie EVER!!!!!!!!

No joking folks. Absolutely everyone that tasted this pie agreed. Whether they were pecan pie lovers or not really a fan but wanted pie at Thanksgiving, everyone said THIS was GREAT pecan pie.
I can only take the credit for baking it. Pioneer Woman has to have the credit for making the recipe.

I did cheat and use a Pillsbury Pie Crust - but it DID NOT MATTER. This pie was SOOOOO good! I'm SOOOOOO glad I made two!

Trust me...this is now a holiday requirement for my table! I'll probably have to make 10 for Christmas to feed the whole clan....but it's happening!

Here is the recipe in case you don't follow the link above.

Pioneer Woman’s Pecan Pie

Added by Ree on August 16, 2009 in Desserts, Pies

Prep Time 15 Minutes
Cook Time 50 Minutes
Servings 12Difficulty Easy


  • 1 whole Unbaked Pie Crust (I Use "sylvia's Perfect Pie Crust" Recipe
  • 1 cup White Sugar
  • 3 Tablespoons Brown Sugar
  • ½ teaspoons Salt
  • 1 cup Corn Syrup
  • ¾ teaspoons Vanilla
  • ⅓ cups Melted Butter (salted)
  • 3 whole Eggs Beaten
  • 1 cup (heaping) Chopped Pecans

Preparation Instructions

First, whip up your pie crust using “Sylvia’s Perfect Pie Crust” found on Tasty Kitchen.

Next, mix sugar, brown sugar, salt, corn syrup, butter, eggs, and vanilla together in a bowl.

Pour chopped pecans in the bottom of the unbaked pie shell.

Pour syrup mixture over the top. Cover top and crust lightly/gently with foil. Bake pie at 350ยบ for 30 minutes. Remove foil, then continue baking for 20 minutes, being careful not to burn the crust or pecans.

NOTE: PIE SHOULD NOT BE OVERLY JIGGLY WHEN YOU REMOVE IT FROM THE OVEN. If it shakes a lot, cover with foil and bake for an additional 20 minute or until set. Required baking time seems to vary widely with this recipe. Sometimes it takes 50 minutes; sometimes it takes 75!

Allow to cool for several hours or overnight. Serve in thin slivers.

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