Louisianna Pecan Pie
Louisiana Pecan Pie
This is one of those pies that is very elegant and yet so easy to make. Especially if you buy the crust already made. Anyone can make it. It's a great dessert to end your dinner with or bring over someone's house that invited you for dinner. Top it with whipped cream to make it even more decadent.
If you like pecans, you will love this pie. It is a very popular pie and there are a few variations to it, but this is the recipe I have used for over 30 years. I probably should re-write it because my recipe card is getting very light and hard to see.
It's usually associated with the Thanksgiving dinner, but you can make it anytime of the year. Why wait for something so delicious when you can have it during the year too. If I ever decided not to have this as a desert for Thanksgiving, my family would be very upset. Try it, you'll like it!
Tips and Suggestions
- Don't chop the pecans too small, mostly in half or very coarse.
- It actually looks better when you leave some of the pecans whole.
- Don't over bake it or it will curdle.
- If the edges are getting too dark, cover them with aluminum foil until the pie is done.
Photo of baked Pecan Pie
- 1 9" pie crust, unbaked
- 3 eggs
- 1/4 cup butter, melted
- 1/4 teaspoon salt
- 1 cup dark corn syrup
- 3/4 cup sugar
- 1 teaspoon vanilla
- 1 1/2 cup pecans, coarsely chopped
- Heat oven to 350 degrees. Put pie crust in pie place and flute the edges.
- Melt butter and cool. Beat eggs with sugar and salt until foamy and well blended.
- Add corn syrup, vanilla and butter, blend. Stir in pecans and pour into pastry shell.
- Bake 40 to 50 minutes or until filling is set at edges but soft in the center. Over baking will curdle the filling.