Hey everyone! Back with another pie recipe today just in time for the holiday! Today we’re tackling Pecan Pie, which is one of the easiest pies to make, and a big classic for Thanksgiving.
Pecan pie is just a super simple process where you basically just mix everything together and throw it into your crust. At high-altitude, we’re adding an extra egg to help everything set properly here, and I like to go for some maple syrup and cinnamon to make everything feel warm and cozy. Let’s get to it!
We’re going to start out with a pie crust- you’ll want to have yours all prepped and ready, sitting in the freezer while we get the filling going. My recipe for the perfect high-altitude pie crust is here. Meanwhile, we’re going to preheat the oven to 350 degrees along with a sheet pan lined with foil. We want to the pan to get super hot in the oven to help cook the bottom of the crust.
The ingredients for this pie filling are super simple:
In a large bowl, just whisk together the filling ingredients to get started- eggs, corn syrup, maple syrup, brown sugar, vanilla, cinnamon, salt, and melted butter. We’re just whisking to combine everything together here.
In the bottom of your prepared and frozen pie crust, add your pecan halves. I ran out of pecan halves, so I used some chopped pecans too- that’s totally fine!
Then pour the egg filling mixture over the top of the pecans. The pecans will slowly float to the top of the mixture. Pop the whole pie into your preheated oven, on top of your preheated sheet pan, and then it bakes until it looks puffy, set, and golden brown all over.
Then you’ll just want to let everything cool completely before you either serve the pie at room temperature, or chill it for 3-4 hours at least if you’d like to serve the pie cold. That’s it!
This is one of the easiest pies to make, and I have some tips to help you along the way!
Enjoy!
Put the pecans into the prepared pie crust, and spread them evenly. Pour the egg mixture over the pecans. The pecans will float to the top of the mixture.
Hello and welcome! My name is Nicole, and Dough-eyed is a food blog for people who want to bake for their family and friends in high-altitude areas. Think of me as a friendly voice there with you in the kitchen, here to give you confidence when you’re baking, and to help you with the struggles of baking at high-altitude. Come back every week for new recipes, tips, and advice on high-altitude baking!
Hello and welcome! My name is Nicole, and Dough-eyed is a food blog for people who want to bake for their family and friends in high-altitude areas. Think of me as a friendly voice there with you in the kitchen, here to give you confidence when you’re baking, and to help you with the struggles of baking at high-altitude. Come back every week for new recipes, tips, and advice on high-altitude baking!
2020, Dough-Eyed
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Dawn
November 27, 2021 at 1:51 pmI’m in Colorado at 8800 ft, what modification should I make?
Dough-Eyed
November 28, 2021 at 3:25 pmHi there- this is a bit higher than I am, so you may need to reduce the sugar to prevent any sugar explosions in the oven. I would reduce the corn syrup by 2 tbs, and reduce the brown sugar to 1/4 cup to help this. Otherwise it should work well for you! Hope that helps!
Chelsea
October 28, 2022 at 11:40 amHello! I would like to try this for Thanksgiving although my dad is a huge fan of oats in pecan pie. Any suggestions on adding oats to this recipe?
Thank you!
Dough-Eyed
October 29, 2022 at 8:01 amHey there! I've never had oats in pecan pie but it sounds great! I would simply add in about 1/4-1/3 cup of old fashioned oats to the pie filling before baking. Unless you're adding much more, I don't think it will make a big difference in cook time or ingredients.
Erica
November 12, 2022 at 7:20 amHello!! Any suggestions for making with frozen pie crusts? Just partially thaw? Thanks!
Dough-Eyed
November 14, 2022 at 11:01 amHey there- you can actually bake with the crusts from frozen. I would put a sheet pan lined with foil into the oven while it preheats, and then place your pie directly onto the hot sheet pan to bake- that helps make sure it will get fully cooked through even from frozen.