Pecan Pie

Another delicious Thanksgiving pie! I made three pies this year to please all guests around the table. Pecan, Apple and Pumpkin. A whole day of baking was worth seeing those smiles at the end of the meal!


This is one of the easiest pies to make! I know I’ve said that before, however this is truly an easy delicious pie! People will think you have some sort of secret ingredient! This is the best pecan pie recipe I’ve ever tasted! and it comes from my former boss! My colleagues and myself would always love it when she brought in this pie around the holidays! It makes a fantastic work treat! So many !!! but I can’t help it with this pie.



This recipe will fill two tenderflake crusts, or one huge tart plate, like this one. Another tip if using pre-made crusts, save the box they come in as this can help with transporting the baked pie!


For this recipe, I used the vodka pie crust. I made two batches which was perfect for these three pies. One batch is good for 2 pie crusts. Two for the apple, one for the pumpkin and one for the pecan!


It paired perfectly with the salted caramel ice cream as well! Mmm mmm good! 🙂


Pecan Pie

Prep time: 5 minutes    Cook time: 45 minutes    Cool time: 30 minutes


1/4 cup butter

1 cup brown sugar

1/4 tsp salt

1 cup dark corn syrup

3 eggs

1 tsp vanilla

1-1.5 cups pecan halves

1 9 inch unbaked pie crust


Preheat oven to 450 degrees F.

Cream butter and sugar together until fluffy. Stir in salt, corn syrup, eggs and vanilla.

Sprinkle pecans on bottom of pie shell.

Pour the filling over pecans, pecans will float to the top.

Wrap tinfoil or edge saver around edges to prevent burning.

Bake for 10 minutes and then reduce temperature to 350 degrees F and bake for another 35 minutes.

Outer edge of filling should be set, centre slightly soft or until knife inserted in centre comes out clean.

Let cool, and place in fridge to firm up if you prefer a firmer pie.


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