If you love pecan pie, you’re gonna wanna make this much-loved, time-tested recipe.
What’s your favorite Thanksgiving pie?
Mine is a toss up amongapple,pumpkin, and this homemade pecan pie.
Simply Recipes / Elise Bauer
In fact, I love them all so much I make one of each for our Thanksgiving Day feast.
(It seems like everyone in our family has their favorite.
Simply Recipes / Elise Bauer
Pecan Pie: A History
Pecans are native to North America.
Simply Recipes / Elise Bauer
Pecan pie itself, though, is a more recent invention.
I find that just a bit too sweet for my taste.
So, for this pecan pie recipe, I’ve dropped the sugar down by half a cup.
Simply Recipes / Elise Bauer
Feel free to reduce further or add more to your taste.
The molasses, butter, and vanilla bring out the wonderful flavor of the pecans.
Nuts go rancid with storage, so verify you are using the freshest of pecans for this pie!
Simply Recipes / Elise Bauer
When done, the crust should be golden brown.
It will continue to firm up as it cools.
But for the most part, pecan pie is served at room temp.
Simply Recipes / Elise Bauer
I’ve never had an issue.
Leftover pie should be refrigerated, where it will easily keep for up to 3 to 4 days.
If you’d like to store your pie for a longer period of time, I recommend freezing it.
Plan Ahead and Freeze Your Pecan Pie
Pecan pie freezes well.
Bake it and let it cool completely on the counter.
To serve, thaw the frozen pie overnight in the refrigerator, before bringing it to room temperature.
If you like, warm it in the oven for 10-15 minutes before serving.
Because the chilling hardens the fat in your dough.
That keeps your pie crust from getting soggy and helps maintain its structure.
Freezing the crust helps keep it from slipping as the pie bakes.
No need to pre-bake the pie crust before adding the filling.
I recommend our easy, flaky,sour cream pie crust.
Preheat oven to 350F.
(No need for a mixer, you might beat by hand using a wooden spoon.)
Spread the chopped pecans over the bottom of a frozen pie shell.
Pour the filling over the pecans.
Don’t worry about burying the pecans, they will rise to the surface.
Bake at 350F for 30 minutes.
Bake for another 35 to 45 minutes until the filling has set.
The pie should be a bit wiggly in the center.
Note that the pie will be puffed up a bit when you first take it out of the oven.
It will settle as it cools.
