Earlier this year I was on the hunt for a pecan pie recipe, for some reason its hard to find the right one that actually comes out the way it should. I came across Gimme Some Oven food blog and her Grandmother’s recipe for “The Best Pecan Pie”. I couldn’t resist, I had to give it a whirl. Yes the pie is very good, but what I think sends this pie over the top is the author’s prologue about her Grandmother. Ali’s heartfelt forward about her Grandmother is like anything else that has a story or an experience attached to it; it gives you a connection, it what makes it great, it makes you want to have the same experience too.
Ali’s Grandmother’s Pecan Pie Recipe is below, but I encourage you to visit Gimme Some Oven and read Ali’s introduction as well as taking a look at her gorgeous photos of the pecan pie. Oh and that crust….mine did not look like Ali’s at all, on any of the three times I made the pie but it sure did taste good; in this case don’t worry about judging a book by its cover, if you’re not an expert at making pie crust don’t worry it will taste so good you won’t even notice.
Gimme Some Oven’s Pecan Pie
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Yield: About 12-16 slices
- 1 pie crust, partially pre-baked (learn more in this post on How To Make A Pie Crust)
- 1 cup sugar
- 1 cup light corn syrup
- 1 tsp. vanilla extract
- 1 tsp. salt
- 1/4 tsp. ground cinnamon
- 4 eggs, beaten
- 1/2 cup (1 stick) salted butter
- 2 cups pecans (plus extras to line the top, if desired)
Partially pre-bake a pie crust in a 9-inch pie pan according to instructions, then heat oven to 350 degrees F.
In a medium bowl, whisk together sugar, corn syrup, vanilla, salt and cinnamon; add eggs and whisk until smooth.
Melt butter in a small saucepan over medium heat for about 4-5 minutes, stirring often, until the butter turns brown and fragrant. Slowly pour butter into the sugar mixture, and whisk to combine. Stir in chopped pecans, then pour filling into the prepared pie crust. If desired, line the top of the filling with extra pecans.
Bake for about 50-60 minutes, or until the filling is set. If the edges of the crust begin to turn too brown, briefly remove the pie from the oven and cover the crust with a pie crust shield or loosely wrap with aluminum foil, then return to the oven. Once the filling is set, remove the pie and let cool completely on cooling rack, 3 to 4 hours, before slicing.
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