I’m still trying to avoid hosting Thanksgiving dinner for as long as possible. And, I’m happy to report I was successful once again this year. However, I was in charge of bringing dessert which I was happy to do. This classic pecan pie was both delicious and easy to make. And, when I say easy, I mean easy. I even texted my sister who has made this pie before and asked if I forgot to do something because it was so easy.
Adapted from Martha Stewart
- Pillsbury pie crust
- 4 large eggs
- 1 cup light corn syrup
- 1/3 cup packed light-brown sugar
- 1/4 cup granulated sugar
- 4 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 3 cups pecan halves
Preheat oven to 375 degrees with rack set in lowest position.
Place the pie crust in the pie dish. With floured fingers pinch between thumb and forefinger to form a uniform edge around rim of pie plate. Transfer dough-lined pie plate to refrigerator.
Next, make the filling. In a large bowl, whisk eggs, corn syrup, sugars, butter, vanilla, and salt until smooth. Mix in pecans. Pour mixture into chilled pie crust; place pie plate on a rimmed baking sheet. Bake until the filling jiggles slightly in the center when gently shaken, 50 to 60 minutes. If the pie starts to brown too much on top before it is done cooking, cover it with foil and continue to bake.
Cool pie completely in plate. Serve with vanilla ice cream and/or whipped cream and enjoy!