One of Bonnie's co-workers was willing to share a family pecan pie recipe with us, so I tried it out. You know how you think something must be really time consuming and then when you find out how easy it is, you feel really dumb for not trying it before? Yep, that happened here.
Here's what you'll need - I'm sure this is not how anyone's grandmother would make this, but I ain't got time for any nonsense:
- Frozen pie crust (sure, you can make your own, but I figure Marie Callender has a pretty good routine down, and why mess with perfection?)
- I recommend the deep dish pie crust because this expands while cooking and it may make a mess of your oven
- 1 cup chopped pecans
- 1/2 cup butter
- 1 cup brown sugar
- 3 eggs, slightly beaten
- 3/4 cup corn syrup (I've used light and dark and it only affects the final color of the filling)
- 1/4 tsp. salt
- 1 tsp. vanilla
And the very detailed assembly steps:
- Thaw the pie crust for 15-ish minutes and put on a baking sheet
- Chop the pecans
- Mix all that other stuff together in a bowl and throw in the pecans
- Stir to combine
- I thought it was weird to mix in the pecans with the rest because then they wouldn't all be at the top. They rise to the top while baking, so don't worry about that. #science
- Pour all that into the crust
- Bake at 350* for 45 minutes
- When it comes out, it's ok if it jiggles a little bit in the middle - it will firm up as it cools
- Too much jiggle is not ok - that will mean your pie will still taste fantastic but the filling will be soupy
- Let it cool - it will deflate and become very dense and stiff
- Refrigerate overnight
We've made this many times since I got the recipe and it is soooo good! I have messed it up a couple of times by being impatient (too much jiggle), not measuring pecans (overflowing pie), and using a regular pie crust (overflowing pie).
It takes like 5 minutes to put together, so give it a try!
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