I’ve never made a pecan pie before because I’m not one who gravitates toward the taste of pecan, but it was a requested favorite of my friends coming to Thanksgiving dinner, so I thought I’d give it a try.
The recipe I selected was from Martha Stewart. I was surprised at how easy and quick this pie turned out!
Here are the directions from her website:
- 1/2 recipe Basic Pie Dough, rolled out and fitted into a 9-inch pie plate (I cheated and used the pre-made Pillsbury Pie Crust because they always turn out great and it’s one less mess)
- 1/3 cup packed light-brown sugar
- 4 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- Lightly sweetened whipped cream, for serving (optional)
Preheat oven to 375 degrees, with rack set in lowest position.
Using kitchen shears or a paring knife, trim dough to a 1-inch overhang. With floured fingers, fold overhang under itself to form a rim; pinch between thumb and forefinger to form a uniform edge around rim of pie plate. Crimp with fingertips. Transfer dough-lined pie plate to refrigerator.
Make filling: In a large bowl, whisk eggs, corn syrup, sugars, butter, vanilla, and salt until smooth; mix in pecans. Pour mixture into chilled pie crust; place pie plate on a rimmed baking sheet. Bake until filling jiggles slightly in the center when gently shaken, 50 to 60 minutes.
Cool pie completely in plate, 5 to 6 hours. Serve with whipped cream, if desired.