Pecan Pie

pecan pie 

Pecan Pie

    I love pecan pie - this is another of our family's favorite pie recipes - but its especially my sister's favorite during the Thanksgiving and Christmas season.  The recipe for the filling makes one pie - the recipe for the crust makes two pie shells.  So with this pie, either halve the pie dough recipe or make two pies by doubling the filling recipe ....hmmm, I vote for making two pies! :)  You can also freeze the extra pie dough for later use.



2 cups pecan halves

3/4 cup light corn syrup

1 cup brown sugar

5 tablespoons butter, melted

2 teaspoons vanilla

3 eggs, beaten


3 cups white flour

3/4 cup oil

1/2 cup milk

Serve with....

Whipped Cream or Vanilla Ice Cream


    Preheat oven to 350*F.


     In a large bowl, combine flour, oil and milk and mix together - being careful not to work it too much.  The dough should be soft and pliable.  If the dough is hard and crumbly, add a splash more milk.  If it's too wet, add a little more flour.  Roll dough into a ball and cut in half.  If you're halving this recipe, you can skip the dividing step.  Place the dough on a floured surface.  Using a rolling pin, roll out the dough to fit your pie pan.  Spray the dish with non-stick cooking spray and place the pie shell inside, pressing it against the sides and bottom of your dish.  Now its time to make the filling!


    In a mixing bowl, whisk together the sugar, corn syrup, eggs, melted butter and vanilla until the mixture is smooth and well combined.  Add in the nuts and stir well.  Pour into the pie shell and bake for at least 45 - 55 minutes until nuts are golden brown on top and filling is mostly set.  Let cool for at least a few hours.  Serve warm or cold with whipped cream or vanilla ice cream!

    By, Jessi Wasell