|Nutritional Guidelines (per serving)|
|Servings: 8 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 23g||30%|
|Saturated Fat 8g||42%|
|Total Carbohydrate 27g||10%|
|Dietary Fiber 1g||5%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Sweet, gooey, and oh-so-decadent. It's easy to love pecan pie! This classic dessert is so tasty and versatile. It's elegant enough for a Thanksgiving meal and easy enough that you could make it for a weekend dinner party. This is a super simple recipe that helps you whip up this down-home treat with ease. You can top this rich, delicious pie with a scoop of vanilla ice cream or whipped cream. If you are feeling ambitious, you can even make your own whipped cream for an added treat.
A ready-made graham cracker pie shell makes the preparation a snap, or experiment a bit by baking it in a cookie crumb crust. You can find ready-made crusts in the baking aisle of most grocery stores. Avoid a frozen pie crust, which will still require some baking. Instead, these prepared crusts don't require any pre-baking of the crust, so they are super simple and a perfect shortcut for tasty pie making. If you like the taste of pecan pie, try this variation of a buttermilk pecan pie.
Since the recipe calls for only 1/3 cup of whipping cream or heavy cream, you will likely have some left over. If you do, you are in luck. You can make whipped cream! Add one cup of the cream to two tablespoons of sugar. Pour that into a cold metal bowl and use a hand mixer, stand mixer, or a whisk (although you may get tired!), to whip that cream. Store the whipped cream in a sealed container in the refrigerator until you are ready to use.
- 7 tablespoons butter (melted)
- 2 large eggs
- 1/3 cup whipping cream or heavy cream
- 1/3 cup dark corn syrup
- 1 pinch salt
- 1/2 teaspoon cinnamon (ground)
- 1/2 cup light brown sugar (firmly packed)
- 1 cup pecans (coarsely chopped)
- 1 prepared 8-inch graham cracker pie shell or cookie crumb pie shell
Preheat the oven to 350 degrees Fahrenheit.
In a mixing bowl, combine the melted butter, eggs, whipping cream, corn syrup, salt, cinnamon, and brown sugar; mix well. Stir in pecans.
Pour the mixture into the prepared crust (removing any plastic wrap, paper, or other materials from the crust).
Place pie on a baking sheet and bake in a preheated oven for 30 minutes, or until the top of the pie is browned and puffy.
Watch carefully to prevent burning and take the pie out of the oven. Don't worry if the middle of the pie looks slightly jiggly. The filling will firm as it cools.
Once the pie has cooled, slice it up. Serve the pecan pie with ice cream, whipped cream, or whipped topping. For a fancy serving style, add a small mint leaf to each slice of pie.
If you have any leftover pie, it will store best in the pie crust container. Cover the leftover pie with foil or plastic wrap and store it on the countertop for a day or two. You can also store it in the refrigerator, but bring it up to room temperature prior to serving the leftover pie.