Thanksgiving is just around the corner! Nine days and counting! I ran across this recipe yesterday and had to share. I will confess, I have never made pecan pie. I guess it’s safe to say I’ve always been a little intimidated and scared that it wouldn’t come out well. After seeing Pioneer Woman’s recipe, I thought, now what’s so hard about this? I’ve made many other things that are much more complicated that this! I CAN DO THIS! So, I will be giving it a try! Thanks, Pioneer Woman!
I thought you would also like this recipe for Sweet Potato Casserole. I make it each year for Thanksgiving and Christmas. Family gatherings, pot lucks, work Christmas parties, you name it. This is the go-to dish that I make for it all. There is NEVER any left over!
PW’s Pecan Pie
Printable Version: PW’s Pecan Pie
1 unbaked pie crust
1 cup white sugar
2 tablespoons brown sugar
1/4 teaspoon salt
1 cup corn syrup
1/3 cup melted butter (regular, salted)
3 eggs, beaten
1/4 teaspoon vanilla
1 heaping cup chopped pecans
Mix sugar, brown sugar, salt, corn syrup, butter, eggs, and vanilla together in a bowl. Pour chopped pecans in the bottom of the pie shell. Pour syrup mixture over the top. Bake pie at 350 degrees for 50 minutes, being careful not to burn pecans and crust.
Allow to cool for several hours or overnight. Serve in thin slivers
Recipe Courtesy: Pioneer Woman