I like dessert and am usually not picky when it’s time to eat. But if you give me a choice of two things, I’m going straight for the pecan pie. Served warm with a nice scoop of vanilla ice cream on top? Yes, please! That spells delish in so many languages!
When I was in college, I was given an easy Pecan Pie recipe that I made for my soon-to-be husband. Since then, it’s been a favorite in our house and a dessert my children have come to ask for, too! If you’re going to a dinner party, you can definitely make these into smaller individual pies – just use a muffin pan and cut your pie crust to fit (in that case, I’d use the packages of pie crust and cut to size using a large glass). Either way you make this, it’s sure to make you, your family and your guests happy!
1 cup light or dark Corn Syrup
1 cup granulated sugar
1 teaspoon Vanilla Extract
2 tablespoons butter, melted
1 and 1/2 cup whole pecans
1 (9-inch) unbaked deep-dish pie crust
Start by preheating your oven to 350 degrees. In a medium bowl, mix the corn syrup, eggs, sugar, butter and vanilla. Stir in pecans (they will rise to the top during the baking process). Pour the filling into the unbaked pie crust and bake on the center rack of your oven for 60 minutes.
Cool for 1-2 hours on a wire rack before serving. (Yes, you have to wait that long! Your patience will be worth it, though!)
*The pie is done when the center surface is firm or springs back up when done. If the center is jiggly, the pie needs to bake longer. If your crust is browning too much, cover outer edges with thin strips of aluminum foil. (You may have to piece strips together to make it work for the circle.)