If you’ve been reading my blog lately, you know that I love Thanksgiving.
I love the focus on being grateful, I love the traditional food and most of all, I love the pies.
In my opinion, Thanksgiving dinner just wouldn’t be complete without pumpkin or pecan pies.
Today, I’m honored to be participating in a Virtual Progressive Thanksgiving Dinner with more than 20 bloggers. Each of us bringing you our very best Thanksgiving dinner recipes, decorations and all of the things that make a Thanksgiving dinner special.
Today, I’m sharing my signature pecan pie recipe.
Yes…it’s my “signature” recipe.
(Kind of like Shelby in “Steel Magnolias” when she says that pink is her signature color)
It became my “signature” dessert several years back when I first start making pecan pie for my husband.
It was his very favorite pie and he always wanted one at Thanksgiving. And, me who believes cooking/baking is a way of showing my love was always happy to oblige.
I tried several recipes and each time he took a bite of a new version he would tell me what he did or did not like about it. It seemed like every recipe was good but was missing that certain something.
So, I continued trying recipes and then began tweaking and perfecting until I landed on just the right combination.
It is rich and delicious and I’ve been making it this way ever since.
It is always a hit with pecan pie lovers and non-pecan pie eaters alike.
I think it’s because I chop my pecans in to small pieces making it easier to eat and less offensive to those who don’t really love nuts (like me). The nuts blend in to the pie a little more so if you love the yummy inside, you’ll love the pecans, too.
Of course, if you love pecans then by all means don’t chop up the nuts! You’ll still love the pie!
- One pie crust for a 9 inch pie.
- 4 large eggs
- 3/4 cup sugar
- 1 cup dark Caro syrup
- 1/2 cup butter
- 1/4 cup firmly packed dark brown sugar
- 1 1/2 tsp. vanilla
- 1/4 tsp. salt
- 1 cup pecans, chopped*
- Roll out pie crust and place in to a 9-inch pie plate and crimp the edges
- Whisk together eggs and next 6 ingredients in a sauce pan over low heat until well blended. Pour in to pie crust and sprinkle with pecans.
- Bake at 350 on lower rack 30 minutes or until pie is set.
- *Chopping the pecans is optional, you may leave them whole if you prefer.
If you’re looking for more great recipes and Thanksgiving dinner resources, be sure to visit the folllowing blogs:
Table Decor and Ideas –
Main Dishes –
Side Dishes –
Parting Gifts –
Sharing at: Savvy Southern Style