My family recipe:
Blender Pecan pie
Place the following ingredients in a blender:
2 eggs
2/3 cup sugar
½ tsp salt
2 Tbl. melted butter
½ cup Caro syrup
1 tsp. vanilla
1 cup pecans
Blend until thoroughly mixed up and light in color.
Pour into pie shell. Sprinkle an additional 1 cup raw pecans (more if you prefer) on top.
(Optional—beat an egg and brush along the exposed raw crust for a pretty shine)
Bake in 425 degree oven for 15 minutes. Reduce temperature to 350 degrees and bake another 30 minutes.
Note: Keep an eye on the crust. If it starts to burn, lay a piece of foil flat (not secured) on top towards the end.

My favorite is the one that just came out of the oven.

Pie crust that’s been refrigerated is not worth it.

Ours is pretty much this except years ago Karo had a green label medium corn syrup we used. This uses light and adds brown sugar for darkness.
https://houseofnasheats.com/classic-southern-pecan-pie/

Tasting History has an old school recipe that is less sweet. I think most pecan pie is too sweet personally


https://www.tastinghistory.com/recipes/pecanpie

My best pecan pie is a pecan bar. My cousin who absolutely insists on pecan pie for Thanksgiving is sold on it, and I make extra for him to take with him.

https://www.joyofbaking.com/barsandsquares/PecanSquares.html

The Golden Syrup is key. Do not sub it with corn syrup.

Anonymous wrote:I never like pecan pie until I found this recipe. It has "more pecans, less goo" and no corn syrup. Its now one of my favorite desserts and it doesn't even have chocolate!!

https://cooking.nytimes.com/recipes/1022734-maple-honey-pecan-pie?unlocked_article_code=1.xU8.Aeac.lbXIP84mfNWh&smid=share-url

I have made the one on the Karo syrup bottle for decades, but am willing to give this a try this year and will report back.

FYI, add a handful of choc chips before putting the mixture in the pie crust to make your pie even better

OP here. Making a pie matters to me because my mother made excellent pies, and I wish I’d spent time with her learning her secrets.

I guess I want to honor her memory in this one goofy way AND please family members who love pecan pie.

Thanks for those suggestions—I’ll get researchin’.

I love pecan pies but not the store bought kinds

The American test kitchen pecan pie recipe is the best - I use store bought crust tho because honestly I don’t really tell the difference and it’s a huge time saver.

Liked ...

I never like pecan pie until I found this recipe. It has "more pecans, less goo" and no corn syrup. Its now one of my favorite desserts and it doesn't even have chocolate!!

https://cooking.nytimes.com/recipes/1022734-maple-honey-pecan-pie?unlocked_article_code=1.xU8.Aeac.lbXIP84mfNWh&smid=share-url

I’m not always a fan, but the Pioneer Woman has a great pecan pie recipe. It calls for chopped (or chopping your own whole) pecans, and it makes such a difference. The pecans “float” the the top and make an amazing crust, and the texture is reminiscent of a crepe brûlée in that you get through the crunch and there is a rich gel below. It’s really good.

You can just add some cornstarch when mixing the filling.

Honestly, just buy one. Or at least the filling.

I made pecan pies from scratch for years and it was a lot of mess and steps for something that WF does decently.

Eventually, I settled on a jarred filling to which I added bourbon. I like TJ’s crusts. Huge hit.

I make one pie once a year, and it shows.

I’m not great with pastry, and the filling never quite gels.

I would really like to please certain family members with a great pecan pie this year: which recipe do you use that is pretty foolproof?