The BEST Pecan Pie You’ll Ever Make!

The BEST Pecan Pie You’ll Ever Make!

 Pecan PieOne of the best things about our Thanksgiving Meal is dessert, namely my Pecan Pie.

Many folks I know have told me they don’t care for Pecan Pies.  They tell me it’s too sweet and too gooey. This might be true until they try my version of Pecan Pie.  Over the years I’ve converted many of my friends and family into Pecan Pie lovers!

My son-in-law, Shedrick, born and raised in the South,  home of Pecan Pie, has never liked the pie until he tried our recipe.  Now it’s a staple at their Thanksgiving Table too.  Pretty much the same story goes for my other son-in-law, Joel, (he loves it so much he always persuades my daughter make extra pies to share with the single soldiers in his unit every Thanksgiving!), and my daughter-in-law, Sheena (whose father is a pastry chef at one of the big name resorts,  says my pies are better than her dad’s!).

I read somewhere long ago that Pecan Pies were a type of custard pie, yet the popular traditional pie recipes omit one big ingredient for custard pies, cream!  That’s why the pies are gooey and runny, too much syrup in my opinion.  Years ago I went in quest for a “good”  Pecan Pie recipe, perhaps I should say “different” recipe.  One that would not be gooey and syrupy, and be more like the custard I read about.

Believe it or not I came across a recipe in a box I had purchased from the flea market.  I tried it and my husband loved it!  It was our first Thanksgiving as a married couple, so they were no kids yet, but I’ve been making this pie since. Actually over the years during one of our many moves I had somehow lost the recipe.  I was devastated!  But I rallied and came up with my own version which turned out the same if not better than the original recipe.

My pies are not gooey, syrupy, or too sweet.  They are somewhat creamy and just sweet enough. This weekend I baked 6 pies for Thanksgiving, I only have 3 left!  My family wiped one out after our Sunday night barbecue, my son took one home, and my husband too another one to work to share with his employees.  My brother-in-law in California is requesting a pie, but I’m not sure how that would work, I told him I’d just share the recipe!

Anyway here’s my holiday gift to you, my Pecan Pie recipe!  Enjoy and have a great Thanksgiving!

Ingredients:

1 1/3 cup Karo Dark Corn Syrup
4 eggs
1 1/3 cup sugar
1 1/2 cup heavy whipping cream
3 Tbls. melted butter
1 1/2 tsp. pure vanilla extract
2 cups pecans
2 unbaked 9″ deep dish pie crust (frozen or your favorite crust recipe)

Directions:

Pre-heat oven to 350 degrees.

Prepare pie crusts and set aside.

Mix Karo syrum, eggs, sugar, and cream together until all sugar dissolves.

Stir in melted butter, vanilla, and pecans.

Divide  between 2  pie shells.

Bake for 60-70 minutes or until tester comes out clean.

Cool completely before serving.  If you cut into the pie before it cools it will fall apart.
I like to refrigerate before serving, for easier cutting.  My husband and son prefer it warm so they zap their slices in the microwave for 15 seconds.

The World's Best Pecan Pie
Print Recipe
This is the only Pecan Pie recipe you will ever need!
Servings Prep Time
2 9" Pies 15 Minutes
Cook Time
70 Minutes
Servings Prep Time
2 9" Pies 15 Minutes
Cook Time
70 Minutes
The World's Best Pecan Pie
Print Recipe
This is the only Pecan Pie recipe you will ever need!
Servings Prep Time
2 9" Pies 15 Minutes
Cook Time
70 Minutes
Servings Prep Time
2 9" Pies 15 Minutes
Cook Time
70 Minutes
Ingredients
Servings: 9" Pies
Instructions
  1. Pre-heat oven to 350 degrees.
  2. Prepare pie crusts and set aside.
  3. Mix Karo syrup, eggs, sugar, and cream together until all sugar dissolves.
  4. Stir in melted butter, vanilla, and pecans.
  5. Divide between 2 pie shells.
  6. Bake for 60-70 minutes or until tester comes out clean.
  7. Cool completely before serving.
Recipe Notes

If you cut into the pie before it cools it will fall apart.  I like to refrigerate before serving, for easier cutting.

My husband and son prefer it warm so they zap their slices in the microwave for 15 seconds.

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Pecan Bars

Pecan Bars

Pecan Bars

We’re hosting my mother’s 80th. birthday party this weekend.  It’s a catered event at her Humble, Texas home, but my daughters and I decided we would add our own desserts to the dessert bar. We’ve been cooking up a storm for weeks, adapting our favorite recipes to make bite size sweets to place on the bar.  I’d been baking at my house and freezing my desserts and took them with me when I flew to Texas.

I wanted to make my pecan pie but didn’t want to place pies on the table for almost 100 guests to serve themselves, it would be too messy.  To solve this problem I adapted my recipe to make pecan bars that will be placed in paper cupcake cups for easier serving.

I make pecan pies every year for Thanksgiving and Christmas dinners, my family loves them.  My pies are so good that folks who swear they don’t like pecan pie have been converted into pecan pie lovers.  It’s a recipe I got from some recipe card when I got married over 30 years ago.  The recipe card is long gone and I’ve never been able to find the same recipe again, lucky thing I’ve made it so often I don’t need a recipe anymore.

I used my basic pecan pie recipe for the bars, it didn’t really require much adapting.  The biggest issue was the crust, when I made the first batch the crust was stuck onto the pan even tho I had heavily sprayed the pan with cooking oil.  It was also difficult to cut.  I solved the crust problem on my next batch by lining the pan with parchment paper and the cutting issue by freezing the pan before cutting.

Here’s my recipe, enjoy!

Pecan Bars:

Ingredients: 

1 9″ pie shell – you can use the Pillsbury refrigerated crust or your own recipe

1 cup Dark Karo corn syrup

3 eggs

2 tbsp. melted butter

1 tsp. pure vanilla extract

1 tsp. rum or rum extract

1 cup whipping cream

2 cups pecan pieces

Directions:

Pecan Bars

1.  Spray  a 9″ x 13″ baking pan with cooking oil and line with parchment paper.

2.  Press crust into the pan on top of the parchment paper.  Be sure to press all the way to the sides of the pan and into the corners.

3.  Beat eggs in a large mixing bowl.

4.  Add sugar and mix well.

5.  Add syrup and mix well.

6.  Add cream and mix very well.

7.  Add vanilla and rum and mix well.

8.  Stir in butter.

9.  Fold in pecan pieces.

10.  Pour into baking pan and bake at 350 degree oven for 55 – 60 minutes or until center is set and tester comes out clean.  Do not over cook as the sides will start to caramelize and get hard.

11.  Remove from oven and cool to room temperature.  Do not attempt to cut while it’s still hot or warm, it will fall apart.

12.  Freeze pan for at least 3 – 4 hours, or overnight.

13.  Cut into bars the size you want.  I cut mine into 32 small bite size bars, but you can make your bars any size you want.

14.  Gently lift parchment paper out of the pan.

15.  Peel parchment paper as you lift each bar off.  Place bars on your serving plate.

These bars, like regular pecan pies freeze very well and will keep for about 3 months.  Don’t cut into bars if you are going to freeze it.  Instead lift it out of the pan, cut in half crosswise,  tightly wrap the halves in plastic cling wrap, then wrap foil over it and place them in a ziplock freezer bag.

Pecan Bars
Print Recipe
Servings Prep Time
32 Bites 15 Minutes
Cook Time
1 Hour
Servings Prep Time
32 Bites 15 Minutes
Cook Time
1 Hour
Pecan Bars
Print Recipe
Servings Prep Time
32 Bites 15 Minutes
Cook Time
1 Hour
Servings Prep Time
32 Bites 15 Minutes
Cook Time
1 Hour
Ingredients
Servings: Bites
Instructions
  1. Spray a 9" x 13" baking pan with cooking oil and line with parchment paper.
  2. Press crust into the pan on top of the parchment paper. Be sure to press all the way to the sides of the pan and into the corners.
  3. Beat eggs in a large mixing bowl.
  4. Add sugar and mix well.
  5. Add syrup and mix well.
  6. Add cream and mix very well.
  7. Add vanilla and rum and mix well.
  8. Stir in butter.
  9. Fold in pecan pieces.
  10. Pour into baking pan and bake at 350 degree oven for 55 - 60 minutes or until center is set and tester comes out clean. Do not over cook as the sides will start to caramelize and get hard.
  11. Remove from oven and cool to room temperature. Do not attempt to cut while it's still hot or warm, it will fall apart.
  12. Freeze pan for at least 3 - 4 hours, or overnight.
  13. Cut into bars the size you want. I cut mine into 32 small bite size bars, but you can make your bars any size you want.
  14. Gently lift parchment paper out of the pan.
  15. Peel parchment paper as you lift each bar off. Place bars on your serving plate.
Recipe Notes

These bars, like regular pecan pies freeze very well and will keep for about 3 months. Don't cut into bars if you are going to freeze it. Instead lift it out of the pan, cut in half crosswise, tightly wrap the halves in plastic cling wrap, then wrap foil over it and place them in a ziploc freezer bag.

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