Andy loves pecan pie, so I wanted to find a pecan pie recipe that was easy enough for me to do successfully and tasted fantastic. We looked through recipes, and he was hoping to avoid the usual corn syrup options, so we landed on one highlighted through the New York Times cooking channel. We then made a small timing change and voila!
Pie Crust Recipe
You can find my favorite 9-inch (or double crust) pie crust recipe here.
Pecan Pie Recipe Steps
Pecan Pie Recipe Tips
We checked its progress at the 35-minute mark, and the filling was still very liquid. So, we had to error on the longer side of the baking estimate – about 47 minutes. It got a little too dark on the top, so we should have tented it, but the taste was fantastic.
We skipped the bourbon because we didn’t have any on hand. We didn’t miss it.
We used dark brown sugar for both sugar measurements. It didn’t seem to make a difference other than making the appearance a bit darker.
This pecan pie recipe perfectly complements Andy’s incredible beef stew. It did take some concentration, and there were a lot of dishes. However, the result was worth the time and effort. Plus, the recipe was easy enough that even a beginner like me could follow it.
Pecan Pie Recipe Pics
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