The Best Pecan Pie Ever


Let’s be honest, pecan pie is awesome. Previously, you might have been the person to assume indulging in pecan pie is only appropriate for the holidays. I’m giving you permission, right now, to throw that thought away. Life’s too short to reserve pecan pie only for the holidays. And the great thing about this pecan pie recipe: you won’t need any other pecan pie recipe after you try this one.


Reasons to Love this Recipe:
1. This pecan pie recipe is classic. Sure, you have full freedom to jazz up your pecan pie with chocolate, coconut, liquor, cream cheese- anything that suits your fancy. But sometimes, you just can’t beat a classic.
2. This pecan pie recipe performs well in all weather. Whether you are making the pecan pie for Thanksgiving, Fourth of July, or Father’s Day, rest assured this recipe will perform perfectly in all serving temperatures.
3. This pecan pie recipe is a secret. I know, it’s not a secret anymore, but it used to be. The use of two different corn syrups adds a subtle complexity and richness that is hard to determine. When serving up this recipe, don’t be surprised if you’re asked, “what’s the secret ingredient in this delicious pecan pie?”.


1 Cup sugar
1 1/2 Cups Corn Syrup (1/2 light and 1/2 dark)
4 Eggs
1 1/2 Teaspoons Vanilla
1/4 Cup Real Butter
1 1/2 Cups Farm Fresh Pecan Pieces (many folks use pecan halves, but I prefer using pieces to ensure each bite contains plenty of pecan goodness. I use any size from small pecan pieces to extra large pecan pieces.)
1 Unbaked Deep Dish Pie Shell (or make your own from scratch)

1. In a saucepan, boil sugar and corn syrup for 2-3 minutes. Set aside to cool slightly.
2. In a large bowl, beat eggs lightly and very slowly pour the syrup mixture into the eggs, stirring constantly.
3. Optional step: strain the mixture to ensure it’s smooth and lump free.
4. Stir in butter, vanilla and pecans and pour into crust.
5. Bake at 350*F for about 45-60, or until set.