Pecan pie is an all time favorite of mine, and I think many others as well! It is perfectly sweet and iconic of most Thanksgiving day meals. I try not to mess with a recipe that gets it right and pecan pie is one of those. Yes, there are variations and additions one can make but why change what is already so delicious? This is a tried and true family favorite, flavored with the option of bourbon to bring bring out the natural flavors. This is seriously so simple yet so delicious!
- 1 recipe of pie crust
- 1/2 cup white sugar
- 2 tablespoons melted butter, slightly cooled
- 2 eggs, beaten
- 2 tablespoons flour
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 2 tablespoons bourbon (optional)
- 1 cup white corn syrup
- 1 1/2 cups pecans (1/2 cup coarsely chopped)
- Mix together sugar and butter.
- Add eggs and flour. Mix to combine.
- Add salt, vanilla bourbon (if desired) and corn syrup and whisk together.
- Fold in pecans and pour into prepared 9-inch pie shell.
- Bake in a preheated 375-degree oven for 10 minutes. Reduce heat to 350 degrees and continue baking for 45-60 minutes until the middle just slightly jiggles and the edges are set. If crust starts to get too dark cover, with crust cover or tin foil.
- Remove from oven and let cool completely before serving.
If you need the perfect pie shell, make sure to check out my recipe!
Serve with lightly whipped cream or a little vanilla ice cream, just to guild the lily. You won’t have to worry about leftovers with this pie as your guests will want seconds no matter how full they are!