Classic Pecan Pie Recipe

 

This Classic Pecan Pie Recipe is made with basic ingredients that turns out the most decadent and delicious classic pecan pie dessert. The classics are the best in my opinion and this one is at the top of my list. See below where this recipe came from.

 

I want to thank my dear friend Regina once again for sharing another one of her sensational recipes with me to share on my blog. Regina’s recipes are really delicious and all are simple recipes to follow. 

From Regina: The funny thing about generational baking is that if one generation is not taught the family recipes, they always find fantastic new ones to introduce.

 This is my mother’s pecan pie recipe that she made every holiday.  It so happens that my grandmother controlled the kitchen when my mom was young, but then taught me everything skipping right over her.  That’s Ok, it was a great opportunity for more delicious recipes! I hope you all enjoy this pecan pie as much as my daughter and I do!

Classic Pecan Pie Recipe

Ingredients:

• 1 pre-made pie crust or homemade 
• 1 cup pecans, plus 1/2 cup of perfectly shaped ones to layer on top of the pie
• 3 large eggs
• 1/2 cup granulated sugar
• 1 cup dark corn syrup
• 1/8 teaspoon salt
• 1 teaspoon pure vanilla extract
• 1/4 cup melted and cooled unsalted butter

  

Directions:

Preheat oven to 350 degrees.

1. In a large mixing bowl, using a wire whisk, beat the eggs. Now, add in the granulated sugar and corn syrup, salt, vanilla extract and, last the melted butter.
2. Place 1 cup pecans in the bottom of an unbaked pie crust, then add the filling.
3. Use then remaining 1/2 cup “pretty” pecans on top.  Place one by one and flip over so they get coated with the filling.  Depending on the size of your pie plate you may not use them all.
4. Place pie on the middle shelf in your oven and place a cookie sheet on the bottom rack just in case to catch any overflow. Bake pie for 50 to 60 minutes. Check the pie after about 25 to 30 minute, If the pie crust is getting too brown, cover with foil and continue to bake until finished. The pie is done when the center is 200 degrees. Lightly and gently, push down on the middle of the pie, it should spring back slightly. (This is a good tip for all baked goods)
5. Let the pie cool on a wire rack at least 3 hours. If you cut before, it will be hard to get a clean slice. When cooled to room temperature, slice and enjoy with the ones you love. 

 

Here are a few more of Regina’s delicious recipes. Some sweet, some savory. All so yummy! 

Chocolate Chocolate Chip Biscotti 

Lemon Lush Cake with Floating Blueberries

Home-Ec Ramen Soup

Cold Oven Roast Beef

Many more recipes to see by Regina…In the search bar, just put in Regina and a bunch more will pop open. Enjoy them all! 

 

Thanks for stopping by. I hope you enjoy this most delectable pecan pie recipe from my talented friend Regina. It’s surely a classic!

To save and collect this and any of your favorite recipes, you can pin them on Pinterest. It’s a great way of saving recipes for later on. 

Please stop back again soon, there’s so many more recipes to see both sweet and savory, new ones too. Before leaving, remember to scroll up to the recipe card so you can copy and print out todays featured recipe for classic pecan pie. 

Bye for now…