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Pecan Pie

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Every year during the holidays my parents used to get sent an enormous box of pecans from Georgia. For my mother, a major pecan lover, this was as good as the first present a kid opens on Christmas morning. We would all munch straight from the box until Mom stopped us so that she would have enough left over to make pecan pies and her famous holiday cheddar wafers topped with a pecan halve.

This Pecan Pie recipe is a variation on my mother's heavenly, caramel-flavored version, but instead of the corn syrup she uses in hers, I use a somewhat brown rice syrup. My pie has the same creamy center as my mom's with a tons of pecan pieces in every bite. But don't just take my word for it, watch Kenya and his friend August make 'em fresh this Friday in the Pecan Pie program. The two of them had the best time pouring, stirring and baking they're own pies....and an even better time gobbling them up!

This pecan pie is the perfect simple Thanksgiving recipe to get your kids involved in the kitchen so they can take part in preparing your wonderful family feast!

Pecan Pie  (Makes 1 Pie)

  • Prep Time: 5 mins,
  • Cook Time: 45 mins,
  • Rating:
    Rate this recipe
Every year during the holidays my parents used to get sent an enormous box of pecans from Georgia. For my mother, a major pecan lover, this was as good as the first present a kid opens on Christmas morning. We would all munch straight from the box until...

Ingredients

  • 1/2 cup dark brown sugar
  • 1/2 cup brown rice syrup (you could use corn syrup instead)
  • 2 tablespoons unsalted butter, melted
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 1/2 cups raw pecans
  • unbaked pie crust (you can make your own pastry dough or buy prepared crust at the grocery)

Preparation

  1. 1. Preheat oven to 350 F.
  2. 2. Line a pie dish with pie crust.
  3. 3. Place the first 6 ingredients in a bowl and combine.
  4. 4. Stir in the pecans.
  5. 5. Pour the batter into your crust-lined pie dish.
  6. 6. Bake for 45 minutes.
  7. 7. Allow the pie to cool completely and serve.
Pecan Pie

Nutrition Information

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Comments






  1. Cammy

    November 28, 2013 at 11:03 pm

    Just made this now! We already had pumpkin pie and apple crisp but I just couldn’t help myself! I made a Pate Brisee crust (all butter) and cut out little leaves to decorate. So funny because I went to our natural grocery store asking for corn syrup and a few women looked at me in horror! One woman handed me the brown rice syrup and told me to use that or maple syrup instead! I was pleased with the consistency – it’s thick like corn syrup. Maybe next time I’ll add a bit of maple syrup too. It’s cooling now, so tonight or tomorrow we’ll try it with my homemade maple vanilla whipped cream. Thanks for the recipe!

  2. Kelly Z

    November 28, 2013 at 9:16 pm

    Made this today for Thanksgiving-I did use brown rice syrup and followed the recipe exactly, I used Trader Joe’s frozen pie crust. My four-year-old helped me make the pie. It came out wonderful-My mother-in-law said it was the best pecan pie she ever had. Thank you so much for this awesome recipe, Catherine!

  3. Laurel Kazanjian

    November 27, 2013 at 12:57 am

    Followed this recipe but instead of dark brown sugar I used light brown since that was all I had and even added a handful of chocolate chips to half the of pie. It was delicious all in all! Thanks so much.

    Check out my blog to read about my adventure making it!
    http://luluscornerkitchen.blogspot.com

  4. JB

    November 11, 2013 at 9:04 pm

    My brother made a similar pie, but used maple syrup instead of corn or rice syrup, and boy was it good! And I don’t even like pecan pie! Partly because the pecans irritate my tongue, if I eat too many, but also because I never cared for the fillings of the kinds you find in the store or restaurants. I’m thinking I may have to make this and take it over to the in-laws for Thanksgiving this year.

  5. Sharon

    July 16, 2013 at 1:27 pm

    Hi,

    I was wondering, could you use agave syrup instead of corn syrup?

    • Lin

      July 18, 2014 at 8:35 am

      I swap them out all the time. You can find different levels of agave from clear to dark amber. I would use the dark amber to closer resemble the brown rice syrup.

  6. Karla PEre

    November 21, 2012 at 1:20 pm

    If I bake two pies in the oven do I need to leave it more time?

    • catherine

      November 21, 2012 at 4:00 pm

      They will take a bit longer to bake. I would switch them halfway through so they cook more evenly! Bake until they’re set! A bit of jiggle in the center is fine because they’ll continue to firm up after baking!

  7. Susanna Faygenbaum

    November 20, 2012 at 10:43 pm

    Can you make this in advance?

    • catherine

      November 21, 2012 at 4:20 pm

      You could make this a day before and store it in a loosely covered container on the countertop or in the fridge! If you store it in the fridge, take it out about half an hour before you plan to serve it to allow it to come to room temperature!

    • Susanna Faygenbaum

      November 20, 2012 at 10:44 pm

      Like a day before?

  8. Karla PEre

    November 20, 2012 at 5:34 pm

    How many inches has the crust to be?

  9. Jackie

    October 3, 2012 at 11:37 am

    Can you use almonds instead of pecans?

    • catherine

      October 3, 2012 at 11:53 am

      Yes, I think you could!

  10. Terri

    December 11, 2011 at 12:05 am

    I made this for Thanksgiving (only adding another 1/2 cup of pecans to the original recipe) and I got RAVE reviews. Everyone said it was the best pecan pie they had EVER had in their LIVES. Thanks Catherine for putting this one on the site! It’s a keeper! : )

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  12. Becky Battles

    November 25, 2011 at 8:11 pm

    This was great. It did not affect my father in laws blood sugar to bad and in fact everyone said that is was the perfect sweetness.

  13. Kristine

    November 23, 2011 at 11:52 am

    I happened to have all these ingredients in my house, but I bought a pie crust to save some time and I don’t have my food processor at the moment. My mom thought it was funny that I had brown rice syrup on hand :) This pie smells absolutely wonderful. I can’t wait to dig in tomorrow :)

  14. Andi Houston

    November 22, 2011 at 11:29 pm

    This is in the oven right now. I can’t wait to taste it!

  15. Mimosa Whiting

    November 20, 2011 at 11:37 pm

    I absolutely love the program on this! So refreshing to see the same “turkeys”are in your kitchen as mine. Happy Thanksgiving!!

  16. Cathy @ What Would Cathy Eat?

    November 20, 2011 at 12:17 am

    This sounds terrific. I will make it with a heart-healthy crust made with organic canola oil and half whole wheat pastry flour, half white. Can’t wait to taste it!

  17. Suzanne

    November 19, 2011 at 1:39 pm

    Can you use agave instead of brown rice syrup (since I have it in my cupboard)?

  18. Hope

    November 18, 2011 at 6:12 pm

    Can u use light Brown sugar in place of the dark brown sugar??

  19. Laurel

    November 16, 2011 at 6:23 pm

    To make this vegan, do u think it wld taste just as yummy to sub a ground flax/water mixture to bind?

  20. Laurel

    November 16, 2011 at 6:19 pm

    Ms. McCord, This recipe is what I’ve been searching for! I’m stopping everything right now and making it with my kids. Thank you!

  21. Food on the Table

    November 16, 2011 at 4:23 pm

    I’ve heard of using maple syrup in place of corn syrup. Do you know about how the pie turns out differently using maple syrup, corn syrup, and brown rice syrup?

    • catherine

      November 16, 2011 at 5:57 pm

      I feel like you would need less maple syrup because it doesn’t have as tacky a texture as rice or corn syrup.

      • Betsy

        November 16, 2011 at 6:06 pm

        I use maple syrup and it turns out beautifully. So much better than corn syrup.

        • Mandha

          February 3, 2014 at 7:26 am

          If you wrote an article about life we’d all reach enniehtgnmelt.

  22. Jennifer

    November 16, 2011 at 12:58 pm

    I use maple syrup (in place of corn syrup) in my pecan pie and it is incredibly good. I am interested in the brown rice syrup though – anyone know the nutritional and taste differences between this and maple syrup?

    • catherine

      November 16, 2011 at 5:57 pm

      Maple syrup isn’t as sticky as rice syrup. It also has a relatively neutral flavor and taste like corn syrup.

  23. Judith

    November 16, 2011 at 10:09 am

    Can you use margarine? We are dairy free, so the butter will not work for us.

    Can Rice Syrup replace corn syrup in any recipe? I bought some to try but have had no idea what to do with it.

    • catherine

      November 16, 2011 at 5:56 pm

      There are TONS of weelicious recipes using brown rice syrup. I would like to say you can sub it for corn syrup, but I like to test each recipe to be sure.

    • Kinsey

      November 16, 2011 at 10:22 am

      I would make it using Earth Balance (dairy free and vegan)which is a great substitute to butter and much healthier than margarine!

  24. Laura

    November 16, 2011 at 7:13 am

    I have never heard of brown rice syrup…can you tell me about it? If it better for you than corn syrup?

    • catherine

      November 16, 2011 at 5:55 pm

      You can buy brown rice syrup at whole foods and all health food stores. It has a very sticky texture just like corn syrup.