Gram's Famous Pecan Pie
The best pecan pie of all time that can be made by you!
Equipment
- 9" pie plate
Ingredients
- 1 1/4 C sugar
- 1/2 C lite corn syrup
- 1/4 C butter
- 3 eggs at room temperature
- 1 C pecans whole or chopped
- 1 tsp vanilla
- 1 9" pie crust homemade or store bought
Instructions
- Preheat oven to 350
- Using cooking spray or butter, grease your pie plate and roll out the pie crust. Set aside
- In a small bowl, whisk the eggs thoroughly until there are no large streaks of egg white
- In a saucepan, melt the butter and add in the sugar and corn syrup on low to medium heat. Stir continuously for about 5-10 minutes or until the sugar crystals have dissolved and the mixture is thin and smooth. Once this is accomplished, turn the heat to low
- Temper the eggs by adding a spoonful of the sugar mixture into the eggs, while stirring continuously. If the sugar hardens around the fork, just add it back into the saucepan. Once the eggs are warmed, slowly add them to pot with the sugar, stirring constantly
- Add vanilla and pecans
- Fill pie shell and create a collar to protect the pie crust by lightly covering just the edges of the pie plate with tin foil. Bake for 40-45 minutes
Notes
The eggs should be room temperature to easier incorporate them into the hot sugar mixture. If the eggs are too cold and added too quickly to the hot mixture it will cause them to scramble. Ensure are warmed slightly, either by using ones that are room temp or have been slightly heated by a small amount of the hot mixture. It is common for them to be too cold and the corn syrup will harden around the fork immediately- just scrape it back into the pot and it will redissolve. If this happens, try again and then very slowly add them to the hot pan.
You may add the collar to the pie crust either from the start or halfway through baking to prevent the pie crust from burning before the filling is fully cooked