Chef Mia

Pecan Pie

This easy Pecan Pie recipe is so delicious it will convert even the biggest skeptics! The caramel-like flavors of the filling make this pie one of my all-time favorites!

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Pecan Pie

  • Author: Chef Mia
Print Recipe

Description

Not only is this Pecan Pie recipe one of the easiest pies to make, it’s absolutely fantastic with its rich caramel pecan filling paired with a flakey, buttery crust.

Ingredients

Scale
  • 1 Homemade pie crust, , unbaked (my recipe makes 2 crusts, so you can freeze the other crust)
  • 1 cup granulated sugar
  • 3 Tablespoons light brown sugar
  • 1/2 teaspoon salt
  • 1 cup light corn syrup
  • 3/4 teaspoon vanilla extract
  • 1/3 cup salted butter, , softened or melted
  • 3 large eggs
  • 1 1/2 cups pecan halves, (can chop the pecans or leave whole)

Instructions

  1. Prepare my perfect pie crust recipe and place pie dough in a deep dish pie plate. Refrigerate while you prepare the pecan pie filling.
  2. In a large bowl cream together sugar, brown sugar, salt, corn syrup, and softened (or melted) butter. Mix in the eggs and vanilla.
  3. Reserve a few pecans and stir the rest into the batter. Pour into unbaked pie shell. Add a few of the reserved pecans on top of the pie in any empty spots, to make it look pretty. Use a small spoon to cover them with batter.
  4. Bake at 425 degrees for 10 minutes, then lower the oven temp to 350 degrees F and continue baking for about 50 minutes. Check the pie half way through cooking and tent a large piece of greased aluminum foil over the top of the pie. (I tent it high so it doesn't touch the pie filling). You will know your pecan pie is done when you can shake it gently and it is not overly jiggly. If it jiggles a lot when shaking, continue cooking until the center is more set, 5-10 more minutes, or longer if needed. Err on the side of cooking it longer rather than shorter to ensure that the middle has set.
  5. Allow pie to cool completely for several hours before cutting and serving. Or refrigerate for 1-3 days, until ready to serve.

Notes

*This recipe is for a standard 9 pie dish. If you have a larger pie dish then I would suggest 1 ½ the recipe!
Make Ahead Instructions: Homemade Pecan Pie can be made 1-3 days in advance. Bake the pie, allow it to completely cool, then cover and store it in the refrigerator. I like to remove it from the fridge one hour before serving. You can also make the pecan pie filling (don’t add the nuts to the batter) and pie crust ahead of time and store them separately, then assemble the pie and bake on the day you want to serve it.
Freezing Instructions: Allow baked Pecan Pie to cool completely, then cover it with plastic wrap and aluminum foil. Freeze for up to 3 months. Thaw completely in the fridge before serving.

Nutrition

  • Calories: 368kcal
  • Sugar: 42g
  • Protein: 3g

Pecan Pie Bites

Whip up these bite-size Pecan Pie Bites! Transform your holiday dessert with this super easy and delightful pecan pie dessert. A buttery crust that is filled with sweet and creamy pecan filling. #pecan #pie #bites #muffintin #dessert #Thanksgiving #Christmas #holiday #party #food #recipe

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Pecan Pie Bites

  • Author: Chef Mia
Print Recipe

Description

The crust is buttery, the filling is sweet and the pecans are plentiful in these delicious little bites of pecan pie!

Ingredients

Scale
  • 2 tablespoons butter
  • 2 and 1/2 cups pecans, chopped
  • 1 cup (2 sticks) unsalted butter, softened
  • 1/2 cup brown sugar
  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 and 1/2 cups brown sugar
  • 3/4 cup light corn syrup
  • 2 tablespoons melted butter
  • 1 teaspoon vanilla

Instructions

  1. Preheat oven to 350°F. Lightly spray a mini muffin pan with cooking spray and set aside.
  2. In a large skillet, melt 2 tablespoons butter. Add the chopped pecans and toast for about 10 minutes until golden brown, stirring frequently.
  3. Meanwhile, make the crusts. In the bowl of an electric mixer, beat the butter and brown sugar until creamy. Add the flour and salt and beat until well combined. Take a heaping tablespoon of dough and press into and up the sides of each mini muffin cup.
  4. To make the filling, in a large bowl, stir together the brown sugar, light corn syrup, melted butter, and vanilla. Stir in the toasted pecans until well coated. Spoon about a tablespoon of filling into each crust, filling it about 3/4 full. Try not to overfill the crusts, as the filling will bubble over when they are baking. Don’t worry…you’ll be adding more filling after they bake!
  5. Bake the bites for about 15 minutes or until the crusts just start to brown. Remove from the oven and let set for about 5 minutes before scooping another tablespoon of filling onto each bite. Let bites cool in pan completely before removing.

Pecan Pie Bites

Whip up these bite-size Pecan Pie Bites! Transform your holiday dessert with this super easy and delightful pecan pie dessert. A buttery crust that is filled with sweet and creamy pecan filling. #pecan #pie #bites #muffintin #dessert #Thanksgiving #Christmas #holiday #party #food #recipe

Print

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Pecan Pie Bites

  • Author: Chef Mia
Print Recipe

Description

The crust is buttery, the filling is sweet and the pecans are plentiful in these delicious little bites of pecan pie!

Ingredients

Scale
  • 2 tablespoons butter
  • 2 and 1/2 cups pecans, chopped
  • 1 cup (2 sticks) unsalted butter, softened
  • 1/2 cup brown sugar
  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 and 1/2 cups brown sugar
  • 3/4 cup light corn syrup
  • 2 tablespoons melted butter
  • 1 teaspoon vanilla

Instructions

  1. Preheat oven to 350°F. Lightly spray a mini muffin pan with cooking spray and set aside.
  2. In a large skillet, melt 2 tablespoons butter. Add the chopped pecans and toast for about 10 minutes until golden brown, stirring frequently.
  3. Meanwhile, make the crusts. In the bowl of an electric mixer, beat the butter and brown sugar until creamy. Add the flour and salt and beat until well combined. Take a heaping tablespoon of dough and press into and up the sides of each mini muffin cup.
  4. To make the filling, in a large bowl, stir together the brown sugar, light corn syrup, melted butter, and vanilla. Stir in the toasted pecans until well coated. Spoon about a tablespoon of filling into each crust, filling it about 3/4 full. Try not to overfill the crusts, as the filling will bubble over when they are baking. Don’t worry…you’ll be adding more filling after they bake!
  5. Bake the bites for about 15 minutes or until the crusts just start to brown. Remove from the oven and let set for about 5 minutes before scooping another tablespoon of filling onto each bite. Let bites cool in pan completely before removing.

EASY SOUTHERN PECAN PIE

Here’s a homemade Thanksgiving recipe for you to serve at this year’s dinner party! This classic Thanksgiving dessert is always a hit. Incredibly easy and delicious, this southern pecan pie is the BEST. Variations included!

Print

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Easy Southern Pecan Pie

  • Author: Chef Mia
Print Recipe

Description

Impress your guests with this perfect Southern Pecan Pie. With eight easy ingredients and only ten minutes of prep time, you too, can cook like a chef.

Ingredients

Scale
  • 1 (9 inch) unbaked or frozen pie crust
  • 2 ½ cups pecans coarsely chopped
  • 3 large eggs room temperature
  • 1 cup light corn syrup or dark corn syrup
  • ¾ cup packed light or dark brown sugar
  • 3 tablespoons melted unsalted butter slightly cooled
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt

Instructions

  1. Preheat oven to 350 degrees. Add pecans to the unbaked pie shell.
  2. In a large bowl, stir together the eggs, corn syrup, brown sugar, melted butter, vanilla, cinnamon, and salt. Pour the mixture over the pecans.
  3. Bake for 55-60 minutes or until the center has just a slight jiggle but the edges are stable and set. Cool for at least 2 hours before slicing.

Notes

If you have the time, make a delicious
homemade
pie crust. Simply cut this recipe in half since it is for a double crust. It wont take long at all, and your guests will be so impressed with your cooking.
Dont chop your pecan halves too much. Just a quick coarse chop. There should still be whole halves and some quarters for the best texture.
The pie should still be ever so slightly jiggly in the middle when it is done; however, the outside should be set and steady.
For the ultimate pleasure, top with fresh whipped cream and a pinch of cinnamon.
Once cooled, store the pecan pie covered in the fridge for up to 4 days or freeze for up to 2 months.

Nutrition

  • Calories: 590kcal
  • Sugar: 54g
  • Protein: 7g

EASY SOUTHERN PECAN PIE

Here’s a homemade Thanksgiving recipe for you to serve at this year’s dinner party! This classic Thanksgiving dessert is always a hit. Incredibly easy and delicious, this southern pecan pie is the BEST. Variations included!

Print

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Easy Southern Pecan Pie

  • Author: Chef Mia
Print Recipe

Description

Impress your guests with this perfect Southern Pecan Pie. With eight easy ingredients and only ten minutes of prep time, you too, can cook like a chef.

Ingredients

Scale
  • 1 (9 inch) unbaked or frozen pie crust
  • 2 ½ cups pecans coarsely chopped
  • 3 large eggs room temperature
  • 1 cup light corn syrup or dark corn syrup
  • ¾ cup packed light or dark brown sugar
  • 3 tablespoons melted unsalted butter slightly cooled
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt

Instructions

  1. Preheat oven to 350 degrees. Add pecans to the unbaked pie shell.
  2. In a large bowl, stir together the eggs, corn syrup, brown sugar, melted butter, vanilla, cinnamon, and salt. Pour the mixture over the pecans.
  3. Bake for 55-60 minutes or until the center has just a slight jiggle but the edges are stable and set. Cool for at least 2 hours before slicing.

Notes

If you have the time, make a delicious
homemade
pie crust. Simply cut this recipe in half since it is for a double crust. It wont take long at all, and your guests will be so impressed with your cooking.
Dont chop your pecan halves too much. Just a quick coarse chop. There should still be whole halves and some quarters for the best texture.
The pie should still be ever so slightly jiggly in the middle when it is done; however, the outside should be set and steady.
For the ultimate pleasure, top with fresh whipped cream and a pinch of cinnamon.
Once cooled, store the pecan pie covered in the fridge for up to 4 days or freeze for up to 2 months.

Nutrition

  • Calories: 590kcal
  • Sugar: 54g
  • Protein: 7g

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