There is in no way like Homemade Southern Pecan Pie. This formula has won heating challenges! It goes superbly with my straightforward Wham Bam Pie Crust!

In the event that I needed to pick my most outright favoritest pie on the planet – I would need to state it is this one ideal here. I cherish pie. I adore a wide range of pie. Truth be told, I question there are numerous pies out there that I don't care for. Except if you're discussing steak and kidney pie. I can't get into that pie by any stretch of the imagination. In any case, some other sweet pies – at that point I am on top of it. In any case, my most loved must be the great ole Pecan Pie. Crusty fruit-filled treat is an extremely close second.

What's more, walnut pie is presumably one of the least demanding hand crafted pies you can prepare. There is definitely not a ton included. You dump practically every one of the fixings in a bowl, at that point you blend, pour, and heat. What's more, fortunate for us, you can get extremely delectable solidified pie outside layers nowadays.

Also Try Our Recipe : Upside Down Apple Cinnamon Roll Cake



  • 1 (9-inch) frozen pie crust or make your own
  • 1 1/2 cups chopped pecans or pecan halves
  • 3 eggs beaten
  • 1/2 cup white granulated sugar
  • 3 tbsp salted butter melted
  • 1 cup dark corn syrup
  • 1/4 tsp ground cinnamon
  • 1 tsp vanilla extract


  1. Preheat oven to 350F degrees.
  2. Take frozen pie crust out of the freezer and place it on a baking sheet while preparing the filling.
  3. Or, if you are using the Wham Bam pie crust, prepare the crust, prick it with a few holes using a fork, and then stick it in the refrigerator while preparing filling.
  4. In a medium bowl, whisk together beaten eggs, sugar, melted butter, corn syrup, ground cinnamon and vanilla extract until thoroughly combined.
  5. Place the pecans into the bottom of your pie crust.
  6. Then pour the filling on top of the pecans.
  7. Bake for about 45-50 minutes.
  8. Around the 20 minute mark, you may want to add some aluminum foil around the edges of your pie crust to keep it from getting too browned.
  9. Oven times do vary, but basically, the middle of the pie should be set when done (not overly jiggly) and the center will puff up a bit.

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