There’s something undeniably comforting about the sweet, nutty aroma of pecan pie baking in the oven. This classic Southern dessert, with its buttery crust and rich, caramel butterscotch like filling, is a staple at holiday gatherings and a true celebration of simplicity and flavor. Whether you’re a longtime fan or discovering this iconic treat for the first time, making pecan pie from scratch is easier than you might think—and the results are nothing short of spectacular. Let’s dive into a recipe created by Colonel Sanders!
Servings: 1 Pie
Equipment
- 1 Mixing Bowl
- 1 Whisk
- 1 Baking Sheet
Ingredients
- 4 Large Eggs
- 1 C Corn Syrup - Light or Dark
- 1/3 C Sugar
- 1/4 C Butter
- 1 Tbl Lemon Juice
- 2 tsp Vanilla
- A Pinch of Salt
- 2/3 C Pecan Halves - or more
- unbaked Pie Shell
Instructions
- Preheat the oven to 350 F with the rack positioned at the bottom or one notch above. Mix together the first 7 Ingredients in a bowl with a whisk really well.
- Place the Pie Shell on a baking sheet, and pecan halves in the unbaked pie. Pour in the filling mixture.Optionally toast the pecans before placing them into the pie shell.
- Bake 35 minutes, or until the filling is set. Check by piercing the center with a knife and seeing if it comes out clean. Remove and let cool several hours before serving, or let completely cool and refrigerate to serve later.
Notes
Serve this with a Big Scoop of Ice Cream and/or Whipped Cream!