Nothing is more classic than an easy and delicious Pecan Pie. This pie is perfect for the holidays to grace the center of your dining room table!
Nothing is more classic and true to your grandma’s roots than a good old Pecan Pie. This recipe is from The Pioneer Woman and needed very little tweaking. (you know how much food bloggers like to tweak!) But after making a few different recipes this one stands head and shoulders above the rest.
This pecan pie recipe impressed me from beginning to end. The crispy topping, the chunky pecans, the gooey center and oh, of course, the flaky crust. You cannot go wrong with this recipe!
We like to top it with ice cream around here, it gives it a delicious texture and flavor contrast the delights your taste buds!
Tips, Tricks, Variations
Spray your foil with non-stick spray before gently covering the pie so it doesn’t stick when you go to remove it.
Don’t over mix the eggs, beat them until just broken up.
Try adding a cup of semi-sweet chocolate for an extra sweet twist! Another fun addition? A teaspoon of cinnamon to the filling OR the crust!
For a new variation, add about 1 cup of pecans to the food processor and pulse until very fine. Sprinkle on the pie when it is done baking. (Just don’t serve this version to a true Southerner, I heard it is a deal breaker!)
I have heard folks adding as much as 3 cups of pecans to this recipe. Their tip: Add about 2 cups and then another cup to pat down on top of the mix just before baking, usually about 55 minutes. Before removing the baked pie from the oven, turn on the broiler and toast the top. Allow it to cool for about 30 minutes then cut and enjoy.
Photos by Tornadough Alli