Friday Pie-Day: Pecan Pie

Happy November! Here is our family’s favorite classic pecan pie recipe – we make it every Thanksgiving (and even at Christmas sometimes too)!

Our family loves nuts – we’ve done peanut butter pie, apple walnut pie, peach pecan pie, and even added nuts to our sweet potato pie. (We've made lots of other pies too.)

Making this pie is fast and easy. We like to toast the pecans for 5 minutes on a baking sheet at 350 first to bring out their flavor even more, but then all the ingredients just get mixed together and poured into the pie shell!

Carefully place in the oven, as the sticky filling is primarily liquid until the heat transforms it into the delicious pie we all know and love.

Nothing can rival the nutty goodness of warm pecans blended with corn syrup and brown sugar!

Check out all of our family’s monthly pies since 2010!

Pecan Pie

3 eggs
1 cup brown sugar
1 Tbsp. all-purpose flour
1 cup corn syrup
2 Tbsp. butter
1 tsp. vanilla extract
1 ½ c. pecans, toasted
1 (9-inch) unbaked pie shell (half of this recipe)

1. Preheat oven to 350.
2. In a medium bowl, gently beat eggs.
3. Stir in sugar and flour, then syrup, butter, and vanilla. Fold in pecans.
4. Pour mixture into pie shell. Bake for 50-60 minutes; knife inserted in center of pie should come out clean.