Photo from Lewis Pecan of Greenville, AL.
The only way this pie could be better tasting is to serve it warm and top with a big scoop of
vanilla ice cream. In some parts of the United States, pecan pie is a
Thanksgiving tradition. Once you start eating the pie, it is very hard to stop!
Some historians credit the French, who settled in New
Orleans, with the creation of this exceedingly sweet pie, while others
claim that a Karo Corn Syrup executive's wife invented the recipe
herself in the hope of promoting and boosting sales of the new product
at that time. The Pecan Pie has only been around for approximately 80 years.
Check out more delicious
Don't forget to check out my
Thanksgiving Turkey Dinner Menu which includes this easy-to-make and very delicious Southern Pecan Pie.
Classic Pecan Pie Recipe
Yields: 8 servings
Prep time: 25 min
Cook time: 50 min
Pastry for 9-inch one crust pie
1/3 cup butter, room temperature
3/4 cup firmly-packed brown sugar
1 cup light corn syrup
1 cup coarsely chopped pecans*
1 teaspoons pure vanilla extract
1/3 cup raisins (optional)
* I like to toast the pecans, before chopping, for more flavor.
Preheat oven to 375 degrees F. Prepare pie pastry.
Try not to stretch the dough as you fit it into the pan
as stretched dough shrinks when it’s baked.
In a large bowl,
cream butter until light and fluffy; gradually add brown sugar. Beat in
eggs, one at a time, beating well after each addition. Add corn syrup,
pecans, salt, and vanilla extract; stir until well blended. Stir in
raisins (optional), Pour into pastry-line pie plate.
Bake approximately 40 to 50 minutes.
Pecan pie is done at the first signs of solidity in the center of the
pie (center should not shake). Shield the edges of the pie about halfway through the cooking time to prevent over-browning. The Pecan Pie is done when the internal
temperature registers approximately 200 degrees F. on your
cooking thermometer. Remember that the pie continues to cook after it is removed from the oven. Do not over bake!
is the type of cooking thermometer that I prefer and use in my cooking. I get many readers
asking what cooking thermometer that I prefer and use in my cooking and baking. I, personally, use the
Thermapen Thermometer shown in the photo on the right. Originally designed for professional users, the
Super-Fast Thermapen Thermometer is used by chefs all over the world. To learn more about this excellent
thermometer and to also purchase one (if you desire), just click on the underlined:
Remove from oven and cool (let the pie cool completely) on a wire rack before cutting and serving.
Makes 8 servings.