Pecan Pie

This is the best Pecan Pie I’ve ever tasted! This holiday favorite is made better with the addition of browned butter and no corn syrup.

Oh, pecan pie, my love.

I never tried pecan pie until I first started (really) baking, which was just after my 16th birthday (AKA just a little over three years ago).

I had always found the pie curious, and I’d always wanted to try it, but my family always stuck with the requisite apple and pumpkin for the holidays, and I never really got the chance.

When I began to realize I could make whatever desserts I want…whenever I wanted…I realized I needed to try the pie I’d always found so curious.

What was that weird layer of sticky goo? How did they cut the pieces so smoothly without completely ruining how the pie looks (a question I still don’t know the answer to…)? What did it even taste like?

Well, turns out, I’m a bit of a pecan pie snob. The first recipe I ever made is the same recipe I’m sharing today. I found it on allrecipes.com, and it was made with no corn syrup, which was a necessity considering I had none in the house and was much too lazy to go out and get some.

The pie turned out to be more than I imagined it would be. Sweet, nutty, flavorful, and totally delicious. I was hooked.

While I love most pecan pies, this recipe has no competition as my favorite. I’m not a fan of the cloyingly sweet factor that corn syrup adds, and so the no corn syrup recipe is the best option for me. It’s heaven on a plate.

I’ll eat this warm, straight out of the oven, or frozen, slice in hand like pizza, or anywhere in between.

While I love all my desserts, pecan pie is one of the few that I have zero willpower over. If it’s sitting on the counter, I will eat it. I will eat it all, and it will take a surprisingly short amount of time.

I have made a few changes to the original recipe, such as browning the butter (!!!), which I guess is only optional, but highly recommended, and doubling the amount of pecans.

I hope you’ll try this recipe, and share it with your family! It’s the ultimate fall dessert comfort food.

Rachel Conners

Pecan Pie

5 from 2 reviews

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Prep Time: 10 minutes mins

Cook Time: 45 minutes mins

Total Time: 55 minutes mins

Servings: 1 9-inch pie

Ingredients

 

½x1x2x

• ▢ Your favorite 9-inch deep dish pie crust recipe, or a frozen crust (like Ms. Smith’s Deep Dish Pie Crust*)
• ▢ 1 cup dark brown sugar
• ▢ 1/4 cup white sugar
• ▢ 1/2 cup butter, browned and cooled slightly
• ▢ 2 eggs, room temperature
• ▢ 1 tablespoon all purpose flour
• ▢ 1 tablespoon milk, any fat content is fine
• ▢ 1 teaspoon vanilla extract
• ▢ 2 cups pecans, chopped

Instructions

 

• Preheat the oven to 400°F (205°C).
• In large bowl, beat the eggs until slightly foamy. Stir in the browned butter, white sugar, and brown sugar. Whisk together until fully combined. Stir in the flour, milk, and vanilla. Add the pecans and stir until they are fully coated.
• Pour the mixture into the prepared pie shell. Bake in the preheated oven at 400°F for 10 minutes, and then lower the oven to 325°F and bake for another 40-50 minutes, or until the top no longer jiggles in the center. Cool completely before slicing and serving. Enjoy!

Notes

Recipe adapted from AllRecipes

*Update 11/25: Some people have said that this filling doesn’t fill their deep dish pie plate. I think some are bigger than others, so if you want to ensure your pie is completely filled, you can 1.5x the recipe, or use a normal sized pie dish and have a bit left over if you think your dish may be a little bigger than normal.

*Update 12/29: Someone let me know it’s easy to make this pie gluten-free! Replace the flour with your favorite GF flour blend and use a gluten-free pie crust.

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