SINFULLY RICH PECAN PIE
Hands down, Sinfully Rich Pecan Pie is one of my favorite dessert recipes. There are so many Pecan Pie recipes that proclaim to be the Ultimate, the Best, “Classic”, or Mama’s Favorite, that it boggles the mind.
This is a family recipe that we have been using since the 1960’s and it is different from what is normally seen in cookbooks. You cook the filling on top of the stove, then pour it into the pie shell and bake it.
Yes, it takes more work than the average Pecan Pie recipe. But whoever wanted an “average” Pecan Pie?
I have seen one of my Uncles take a slice of this pie and bury it under mounds of sweetened whipped cream. And savor every last bite. Delicious!
INGREDIENTS
1/2 cup sugar
1/2 cup brown sugar
1 cup light corn syrup
3 tablespoons butter
3 eggs
1 cup chopped pecans
1 tablespoon sugar
1 tablespoon flour
1 single crust pie shell
THE METHOD
Cook the sugar, brown sugar, and light corn syrup to the boiling point. Take the pan off of the stove burner and stir in the butter.
Beat the eggs in a bowl, and “temper” them. To “temper” eggs, you very gradually mix a tiny amount of the hot liquid into the eggs while stirring constantly. This will heat the eggs to the point where they won’t “scramble” when you add them to the hot sugar/syrup mixture.
Lastly, stir in the chopped pecans. As an option, chopped walnuts may be used.
Use the NEVER FAIL PIE CRUST recipe given in my “All-American Apple Pie” article.
Mix the 1 tablespoon each of sugar and flour and sprinkle it into the pie crust. Be sure to coat the pie shell evenly, and get the sugar/flour mixture up the sides of the crust. This prevents the filling from soaking through the crust.
Pour the filling into the pie shell and bake at 350 degrees for about 45 minutes until the filling is “set.”
Be sure to “score” the top of the pie into individual pieces (sections) before it entirely cools. It is easier to get out of the pie pan that way.
HAPPY BAKING! Susan
Pecan pie is my favorite of all pies! I love the sweet and salty flavor. I just can’t get enough! I will be making this recipe soon!
Hi Linda. I just know you will love it. It is so rich, it’s hard to eat “just one piece.”
I love pecan pie! Thanks for the recipe!
You’re welcome, Sheila. Don’t forget to “score” the top of the pie into individual pieces (sections) before it entirely cools. It makes it easier to get it out of the pie pan that way.
I am sorry to ask a silly question. When you say score after and before it cools completely, do you mean to completely cut the pieces or just the top. New to pie making and want to make sure.
Hi Tricia, Thank you for the question. Just take a sharp knife and score down through the top of the pie. The nuts get solid and crunchy on top, so its easier to get out of the pan if that is cut while hot. Then cool the pie well before cutting it all the way through and serving it. Good luck with baking. Its great fun! Susan
I have to try your Pecan Pie recipe , as the one I made for Thanksgiving didn’t turn very well! I love Pscan pie and I was so disappointed ! Thanks so much for your recipe. I appreciate it!! A Southern Girl from La.
Thanks, Marie. I hope you enjoy it. And it is great when served with a big spoonful of whipped cream that has been sweetened with sugar and vanilla. So rich and delicious!
We use only 1/2 cup white sugar and 1 cup Kari Dark corn syrup. No need for white syrup & brown sugar then. Plus I melt 1/4 c. Butter & use 2 CUPS WHOLE pecans. It’s awesome! Thank you for sharing yours’ tho.
Sounds delicious! Thank you for sharing.
I will be trying this one very soon. I have tried many different recipes and I am still searching for the best. I have yet to find one that ends with the filling being thick and creamy. They have all been good with flavor but very thin filling set before the pecans on top. Difference I see between yours and others I have tried is the cooking of the sugar mixture. I also notice you do not add vanilla extract, is that just a missed ingredient or do you really do not add any?
Hi Michael, No there is no vanilla in my recipe. But that is an idea. Why not try my recipe “as is,” then make another pie using vanilla just to see which one you like best? I would go easy on the vanilla just to make sure you like this addition. Perhaps just 1/2 teaspoon to see if you like it. You can up the amount on your next pie if you think it needs more. Best wishes, and I hope you enjoy it as much as we do.