Happy Tuesday! I hope everyone had a wonderful Thanksgiving and ate way too much. I know we did. So why not continue that trend with the very best pecan pie recipe?! Want to know the secret to a perfect pecan pie? Roasting the pecans ahead of time. You’re welcome universe.
Adapted from The Pioneer Woman
- 1 frozen pie crust
- 6 Tablespoons butter
- 2 large eggs
- 1 cup light corn syrup
- 1 cup loosely packed brown sugar
- 1 Tablespoon bourbon
- 2 teaspoons vanilla extract
- 2 cups whole pecans
Preheat oven to 350°F.
Melt two tablespoons of butter and mix with one cup of nuts. Spread out evenly on a baking sheet or jelly roll pan. Bake for 15 minutes, tossing halfway. Once cooled a bit, roughly chop and set to the side.
In a medium bowl, melt remaining four tablespoons of butter. Add eggs, corn syrup, sugar, bourbon and vanilla extract and whisk until smooth. Stir in chopped pecans.
Place pie crust on a baking sheet (this will help keep the pie level and prevent any overflow from the pie getting everywhere). Pour in the filling and top with remaining pecans.
Bake at 350°F for 45 – 55 minutes, or until filling is set. Let it cool completely. You can also make this pie the day before. Slice, serve and enjoy!