Pecan Pie
📜 Collection: Unknown Eighteen | ✍️ Attribution: Gail Peters | 📂 Category: Desserts A classic homemade pecan pie recipe with a rich, nutty filling and flaky crust. This heirloom recipe offers proportions for both a single pie and double pie batch.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 15 mins | 50 mins | 2 hours | 8 servings |
🔪 Key Equipment
- Mixing bowl
- Pie dish
- Measuring cups
- Measuring spoons
Ingredients
Filling Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 2 | Eggs | Beaten |
| 1/2 cup | Sugar | None |
| 1/4 cup | Dark syrup | None |
| 1/4 cup | Light syrup | None |
| 2 tbsp | Butter | Softened oleo or butter |
| 1 tsp | Vanilla | None |
| 1 cup | Pecans | None |
Instructions
Step 1: Mixing and Baking
- Preheat oven to 325 degrees.
- In a mixing bowl, combine 2 eggs, 1/2 cup sugar, 1/4 cup dark syrup, 1/4 cup light syrup, 2 tbsp soft oleo or butter, 1 tsp vanilla, and 1 cup pecans.
- Pour the mixture into a prepared pie crust.
- Bake at 325 degrees until set and golden brown.
💡 Make-Ahead & Storage: Pie can be baked a day ahead and stored in the refrigerator; bring to room temperature before serving.
Original Recipe Scan
