Are you looking for the Falliest of Fall pies? Well, look no further because I have the perfect Pecan Pie recipe for you to bake whilst you listen to “we fell in love in october”

There is no season quite like Autumn. Autumn has the best of what life has to offer. I mean, hot apple cider, pumpkin pie, and the perfect weather for layering clothes? Say no more! Time to add to these immaculate autumnal vibes with the most PERFECT Pecan Pie recipe! I have also included some of my personal tips and tricks (plus a finished result picture) to help you really get in the Pecan Pie baking spirit!

Ingredients

  • 1 Pie Crust
    • Can be homemade, but I just buy mine from the frozen aisle of my local grocery store 
  • 1 cup of granulated sugar
  • 3 Tablespoons light brown sugar
  • ½ Teaspoon salt 
  • 1 cup light corn syrup
  • ¾ Teaspoon vanilla extract
  • ⅓ cup salted butter, slightly softened
  • 3 eggs
  • 1½  cups of pecan halves

*A quick note on ingredients: I like to buy all of my base ingredients from Trader Joes. Trader Joes is a lovely, magical place where all the groceries remind you of what life must have been like in the early 2000s. 

Step 1: 

I actually do not preheat the oven because I am paranoid about setting my apartment on fire. 

Step 2:

  1. In a mixing bowl vigorously mix together the eggs, brown sugar, light corn syrup, melted butter, vanilla, and salt, until smooth. (Do not use mixer, a whisk or wooden spoon allow for more controlled and even mixing)

Tip #1: I personally like to mix my dry ingredients together before adding the liquid ones in! I find it allows for a more equal balance of flavors. 

  1. Mix brown sugar, granulated sugar, and salt together. I start with putting in the granulated sugar and then adding the brown sugar because it lets you really see if they are evenly mixed together. Then I add the salt. 
  1. After the dry ingredients have been mixed I start adding the liquids in. The order I add them in is : eggs, corn syrup, melted butter, and vanilla. 

Tip #2: When adding in the liquid ingredients I like to go as slow as possible. I add one egg at a time and make sure it is as evenly mixed with the dry ingredients as possible. When adding the corn syrup I pour in small amounts and then mix it in. If you put the entire cup of light corn syrup in at once the pecan pie mix can become too watery, which prevents it from baking properly. 

Also! If the mixture begins to look liquid-esque, feel free to only add ¾ cup of light corn syrup. 

  1. It’s now time to bake the pie! Preheat your oven to 375! Don’t worry we’re turning it down later.
  1. After preheating the oven, hit the bag of pecans on the table. The goal here is to break them down in size. I don’t like cutting nuts, but if YOU like cutting nuts, feel free to do that instead. 
  2. Try to cover the now broken (or cut) pecans over the bottom of your pie shell. Pour the filling over the pecans. I like to pour, then add nuts, then pour, then add nuts until I have reached close to the rim of the pie. I also like to add what little pecans remain whole on the surface of the mixture. 

Tip #3: Just remember to briefly glaze whole pecans with the wet filling so they both get coated with the filling and do not burn in the oven. 

  1. Stick the pie in the oven at 375 degrees for 10 minutes. Set a timer please! Do not burn your pie. While waiting for the 10 minutes to pass, create a tent for your pie. 

Tip #4: This youtube video will show you how to make a pie tent/shield: How to use a homemade pie shield

  1. Once ten minutes pass, turn down the oven temperature to 350. Place your tent over the pie and let cook for 35 to 45 minutes. The pie’s ideal consistency when being removed from the oven should be firm, but not solid. A little jiggle is good for the soul and your pie
  1. Once done cooking your pie, let sit out to cool. Then place in the refrigerator for four-to-six hours to fully solidify
  1.  ENJOY YOUR AUTUMNAL PECAN PIE!!

Bwog’s Pecan Pie via Author

Generic Pecan Pie via Wikimedia Commons