Thanksgiving Dinner: Pecan Pie

When I needed a recipe for pecan pie, I turned to some of my closest mom-friends for their expert advice. Many of the pecan pie recipes called for dark Karo syrup and the recipe off the side of the bottle. One friend, Lisa, shared her dearly-loved pecan pie recipe and this one looks like a winner!

pecans for pecan pie

Lisa writes:

This recipe is from Mark Bittman’s How to Cook Everything – (yellow edition). Side note: I recommend this book. Nothing I’ve made from it has been bad. And he talks to you about your food choices: cuts of meat, types of coffee, and he gives you options and substitutions. Like the section on Tarts starts with “The Basics of Tarts.”

Anyway, from the book, page 694 (this is a large book, no photos, just info and recipes):

Pecan Pie

1 pie crust, either store-bought or homemade
2 c. pecans, browned in a dry skillet
5 eggs
1 c. sugar
1/2 c. brown sugar
Pinch salt
6 T. (3/4 stick) melted butter
1 T. vanilla

Start by patting the crust into a pie plate and baking it until it’s golden brown. I usually poke the crust with a fork all over to keep it from slumping down in the pie plate.

Coarsely chop half the toasted pecans.

Beat the five eggs vigorously. Blend in sugar, salt, and butter and put into a heavy saucepan. Over medium heat, heat this eggs/sugar/butter mixture until it’s very hot but not boiling. Remove from the heat and stir in the pecans and the vanilla.

Pour this hot mixture into the crust and bake at 375° for 30 or 40 minutes. The pie will be starting to set up and will still jiggle when it’s done.

Cool completely before serving.

If you want to make chocolate pecan pie, add 2 ounces of semisweet chocolate melted into 3 T. of butter to the egg and sugar mixture. Leave out any additional butter from the mixture.

Barb

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  2. I was looking for a recipe for Pecan Tassies and found this pie recipe. My question is about pecan tassies. Some of the time when my pecan tassies cool, there is a hard crust of sugar that settles on the bottom of my tassie. I bake them for 15 minutes at 350 and 10 minutes at 250. I mix the egg and brown sugar as little as possible as the recipe states. Can you tell me why I get this hard sugar crust on the bottom of my Pecan Tassies? Should I bake them at a different temperature? I put a few nuts in the bottom of the cup and a few on top. I would really appreciate a suggestion.

    • Mary, I’m not sure what to tell you. I don’t personally make pecan tassies, but I’m pretty sure my mother-in-law does and I’ll check with her. The one thing that I can think of is that maybe you’re not mixing the eggs and sugar ENOUGH. The other question that I have is what the weather is. Any time I’m baking with sugar and lots of it, it behaves differently on cloudy days. If the day is overcast, for instance, I can’t make toffee to save my life. I’ll get back to you on this one if I learn anything from mom.
      Barb

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