The Best Pecan Pie I Have Never Tasted

When my younger sister got married, she wanted a pie bar at her reception. They had regular food, of course, and a cake. But she saw a pie bar on Pinterest and fell in love. Understandable. Who doesn’t fall in love with a pie every time they log on to Pinterest? That’s usually how I start every Thursday morning.

She wanted family recipes, so everyone was assigned a pie to make. Including me, which I found out when my mother texted me.

Mom: “Cori wants a pie bar for her wedding.”
Me: “I love pie!”
Mom: “Good, you’re making two.”

That text must have been laced with witchcraft, because I suddenly felt inclined to make two pies. Weird.

But it gave me an excuse to test a new pie recipe, so I wasn’t too torn up over the trickery.

The wedding was in October, which meant taking advantage of autumn themes–burnt hues, crisp air, and the warm, welcoming smell of cinnamon everywhere. So I made my homemade apple pie with brown sugar streusel as well as the recipe I’m sharing today: homemade pecan pie.

Here’s the thing about this pie: I have made it twice now and I have never tasted it. That’s right. I am promoting a pie that I have never tried.

My sister’s husband, who was the catalyst for the pecan pie in particular (I was going to go with the marbled pumpkin because it’s so pretty, but he wanted pecan), also never got to taste it. His own wedding pie. Poor guy,

It just vanishes. Every time.

So when I call this the BEST pecan pie? I honestly can’t attest to that. However, the ladies who came up to me at my sister’s wedding so they could settle their argument over what the “secret” ingredient was probably can. So “best” pecan pie it is!

And I fully intend to share the secret. 😉

The Best Homemade Pecan Pie

• 1 9-inch pie crust
• 2 cups pecans, coarsely chopped (plus 1/2 cup pecan halves for topping)
• 3 eggs
• 1 cup maple syrup
• 1/2 cup brown sugar
• 1 tbsp molasses
• 4 tbsps butter, melted
• 1/2 tsp salt
• 2 tsps vanilla extract

Step 01: Preheat oven to 350*F. In a medium bowl, mix together everything except the pecans.

Step 02: Spread the chopped pecans evenly over the bottom of the pie crust. Pour the filling over the pecans. The pecans will rise to the surface while the pie bakes.

Step 03: Top the pie filling with the pecan halves.

Step 04: Bake for 30 minutes, then remove the pie from the oven, tent it loosely with aluminum foil, and stick it back in the oven for another 40 minutes, or until the filling has set.

Step 05: Remove from the oven and let it cool completely.

As far as pies goes, this is actually pretty easy to make! Way easier than apple pie (I just hate coring all those damn apples!).

And a MASSIVE hit with…well, everyone.

Maybe one of these days I’ll even get to taste it. 😛

What’s your favorite fall pie? Let me know in the comments!

The Best Homemade Pecan Pie

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Prep Time: 30m Cooking Time: 1h 15m

Ingredients

• 1 9-inch pie crust
• 2 cups pecans, coarsely chopped (plus 1/2 cup pecan halves for topping)
• 3 eggs
• 1 cup maple syrup
• 1/2 cup brown sugar
• 1 tbsp molasses
• 4 tbsps butter, melted
• 1/2 tsp salt
• 2 tsps vanilla extract

Instructions

1. Preheat oven to 350*F. In a medium bowl, mix together everything except the pecans.

2. Spread the chopped pecans evenly over the bottom of the pie crust. Pour the filling over the pecans. The pecans will rise to the surface while the pie bakes.

3. Top the pie filling with the pecan halves.

4. Bake for 30 minutes, then remove the pie from the oven, tent it loosely with aluminum foil, and stick it back in the oven for another 40 minutes, or until the filling has set.

5. Remove from the oven and let it cool completely.

The Best Pecan Pie I Have Never Tasted was last modified: June 23rd, 2018 by Chelsey

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