Every year for Thanksgiving my Aunt Mary would make her famous Pecan Pie. As a kid I never liked the pecans, but I loved the gooey inside of the pie. While I am gaining an appreciation for pecan pie, I still haven’t outgrown my love for the gooey inside of the pie. SO when it came time to make my own pecan pie, I opted for a minimalist pretty design on the top of the pie rather than weighing the top of the whole pie down with nuts. For the pecan enthusiasts out there, I do chop some pecans up into the pie filling for a little bit of a crunch so don’t worry…you still get plenty of pecans!
Just look at that gooey bite…can you blame me?
Pecans are native to the Southern states. No one really knows where pecan pie got it’s start but you can’t have a holiday party in the south without someone bringing a pecan pie. There are rumors that the French created it with native pecans when settling New Orleans. The name pecan comes from the French word pacane, which is taken from the Algonquian word for nut, lending merit to that rumor. Pecans grow naturally along the water of the Mississippi River and are a popular baking nut. Pies closely resembling what we know as Pecan Pie started showing up in Texas in the early 1800’s, but it was Karo Corn Syrup publishing their recipe that really make it widespread across America.
Just a few cooking tips:
- If you use unsalted butter, go ahead and add in an 1/8 of a teaspoon of salt.
- If you want a more traditional, pecan loaded pie, leave all of the pecans whole. Then spread them across the bottom of the pie crust. Pour the egg mixture on top. The pecans will float to the top during cooking.
- Regular pie crust is great for pecan pie. I opted for a graham cracker crust for a fun new take on it!
Pecan Pie enthusiasts eat their pie straight. I happen to like mine with a little vanilla ice cream on top!
- 1 cup sugar
- 1/2 cup corn syrup
- 1/4 cup butter
- 3 eggs
- 1/2 cup chopped pecans
- 1/2 cup whole pecans
- Beat eggs slightly in a 2 quart bowl.
- Stir in sugar, chopped pecans, corn syrup, and melted butter.
- Pour into a pie crust.
- Top with remaining pecans.
- Bake at 375 degrees for 35 to 40 minutes, or until filling is slightly firm.
- Center of pie may look soft when pie is gently shaken but will be firm when cool.