As kids, one of our favorite Sunday desserts was pecan pie, although we didn’t use this recipe for Perfect Pecan Pie yet. It seemed like Mama made one almost every Sunday, too. That was the day when we always had even more dinner guests than usual.
Pecan pie was one of our all time favorites but it was often a hit or miss recipe. Sometimes it turned out perfect but most of the time we had pecan “soup”, which we still loved. Mama laughed along with us as we called it that and she would joke about it as she dished it out into bowls instead of saucers. A friend gave her this recipe for Perfect Pecan Pie when I was a young teen, though, and she announced that Sunday that we were not going to have pecan soup anymore, but pecan pie. Ever since then, its been perfect every single time. Although I’d be lying if I said I didn’t miss those good old days of Mama dishing pie out into a bowl LOL
The ingredients you’ll need to make Perfect Pecan Pie are:
- White corn syrup
- Butter (margarine is picture but I don’t use that anymore)
- An unbaked pie shell.
One of my reader’s made this pie using my mix in pan pie and said it was fabulous!
How To Make the Perfect Pecan Pie Recipe
What to do if your Pecan Pie is still runny in the middle?
If your pie is runny at 300 after an hour, knock the temp up to 325 and bake for an additional 30min checking every 10 minutes until done. You don’t want to over bake it as it’ll turn very tough and chewy lol my family has been using this recipe from Christie’s momma for years and years and it never fails (especially if you do the trick in case it doesn’t firm up in time).
- 3 eggs
- 1 C sugar
- 1/2 C White Corn Syrup or Maple syrup or see notes
- 3/4 stick butter melted
- 1 C chopped pecans
- 1 unbaked pie shell
- In a medium bowl, beat eggs. Blend in the sugar. Stir in remaining ingredients, mixing well. Pour in pie shell and place in cold oven. Turn oven to 300 degrees. Bake 1 hour.