Last updated on February 14th, 2024 at 09:39 pm
Learn how to make a delicious pecan pie that will be perfect for Thanksgiving, Halloween, or any time you want a nutty, scrumptious dessert at home.
We all know that Thanksgiving and pie just go together. If you are looking for the perfect pie to make for Thanksgiving you can stop right here because you’ve found it! I’ve made this pecan pie for Thanksgiving over 10 years in a row and it is always a hit.
This pecan pie recipe is so easy to make but you do have to pay extra attention to your eggs. When you pour your hot sugar/syrup mixture into your cold eggs, you need to ‘temper’ them first so they don’t scramble. But don’t stress, tempering the eggs is very easy.
Make sure to keep your mixer (or your whisk!) working while you slowly add in a small amount of your warm sugar mixture. This will gradually increase the temperature of your eggs without cooking them so you don’t end up with scrambled eggs in your pecan pie. (Nobody wants that.)
I’ve never been a fan of nuts in desserts but this pecan pie is my one exception. The pecans float up to make a crunchy, caramelized top layer while the inside is gooey and sweet. Plus, it’s beautiful to look at it and it appears like you did way more work than you did.
This pecan pie is a perfect dessert to bring to Thanksgiving or Christmas gatherings and is always a crowd-pleaser! Serve with whipped cream or ice cream to kick this pie up a notch.
Pecan Pie for Thanksgiving
- Prep time: 15 minutes
- Cook time: 45-55 minutes
- Servings: 6
- Serving size: 1 – 3-inch pie slice
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Ingredients
- 1 – refrigerated roll-out pie crust
- 3 eggs
- ¼ cup of butter
- ¼ cup of dark corn syrup
- 1 ¼ cups granulated sugar
- 2 tsp. cornstarch
- 1 tbsp. water
- 1 tsp. vanilla
- ¼ tsp. salt
- 1 ½ cups chopped pecans
Directions
1. Preheat your oven to 350 degrees. Remove refrigerated pie crust from the fridge 15 minutes before using to bring to room temperature (otherwise the crust will crack).
2. Spray 9-inch pie pan with non-stick spray. Carefully roll out pie crust over the top of the pie pan.
3. Gently push the pie crust down into the pie pan. Pinch the edges all the way around to create a scalloped look.
4. In a large bowl, beat 3 eggs with a stand or electric mixer (or hand whisk) on medium speed for 1 minute. Set aside.
5. In a medium saucepan, combine the butter, dark corn syrup, and sugar over medium heat. Stir while heating until combined.
6. In a small bowl, combine the water and cornstarch and pour into your sugar mixture. Continue heating until mixture reaches a full boil and remove from heat.
7. While mixer is running, slowly add approximately ¼ cup of your sugar mixture to the eggs and continue to mix. Slowly add the rest of your sugar mixture while continually mixing.
8. Stir in the vanilla, salt, and chopped pecans.
9. Pour into pie crust.
10. Bake in your preheated oven for 45-55 minutes or until the top of the filling is set and caramelized and the crust is golden brown.
The Perfect Pecan Pie
We all know that Thanksgiving and pie just go together. If you are looking for the perfect pie to make for Thanksgiving you can stop right here because you’ve found it! I’ve made this pie for Thanksgiving over 10 years in a row and it is always a hit!
Ingredients
- 1 – refrigerated roll-out pie crust
- 3 eggs
- ¼ cup of butter
- ¼ cup of dark corn syrup
- 1 ¼ cups granulated sugar
- 2 tsp. cornstarch
- 1 tbsp. water
- 1 tsp. vanilla
- ¼ tsp. salt
- 1 ½ cups chopped pecans
Instructions
- Preheat your oven to 350 degrees. Remove refrigerated pie crust from the fridge 15 minutes before using to bring to room temperature (otherwise crust will crack).
- Spray 9 inch pie pan with non-stick spray. Carefully roll out pie crust over the top of the pie pan.
- Gently push the pie crust down into the pie pan. Pinch the edges all the way around to create a scalloped look.
- In a large bowl, beat 3 eggs with a stand or electric mixer (or hand whisk) on medium speed for 1 minute. Set aside.
- In a medium saucepan, combine the butter, dark corn syrup, and sugar over medium heat. Stir while heating until combined.
- In a small bowl, combine the water and cornstarch and pour into your sugar mixture. Continue heating until mixture reaches a full boil and remove from heat.
- While mixer is running, slowly add approximately ¼ cup of your sugar mixture to the eggs and continue to mix. Slowly add the rest of your sugar mixture while continually mixing.
- Stir in the vanilla, salt, and chopped pecans.
- Pour into pie crust.
- Bake in your preheated oven for 45-55 minutes or until the top of the filling is set and caramelized and the crust is golden brown.
Nutrition Information:
Yield:
6 slicesServing Size:
1Amount Per Serving: Calories: n/aTotal Fat: n/agSaturated Fat: n/agTrans Fat: n/agUnsaturated Fat: n/agCholesterol: n/amgSodium: n/amgCarbohydrates: n/agNet Carbohydrates: n/agFiber: n/agSugar: n/agSugar Alcohols: n/agProtein: n/ag
Amy Cook is a midwestern wife and mom to four boys ages 8, 6 and 3 year old fraternal twins. She has a degree in Biochemistry and worked in medical research for 8 years before becoming a SAHM when her twins were born. Now she runs her Etsy shop and graphic design blog, Loving Our Messy, offering free printables and design tools. Her other passions include baking, watching baseball and all things creative.
