Pecan Pie. Pecan Pie is always a favorite with my family and this one is dynamite! One thing that should be in the instructions is that the water and corn starch are mixed together before adding to the sugar mixture. This easy pecan pie recipe is a classic dessert that's perfect for Thanksgiving and Christmas.
You can cook Pecan Pie using 6 ingredients and 5 steps. Here is how you cook it.
Ingredients of Pecan Pie
- Prepare 1 of 3-1/4 oz Package Jell-O Vanilla Puddng & Pie Filling.
- It’s 1 cup of Dark Corn Syrup.
- You need 1/4 cup of Evaporated milk.
- Prepare 1 of Egg Slightly Beaten.
- Prepare 1 cup of Chopped Pecans.
- You need 1 of Unbaked 8-in Pie Shell.
While the first printed recipes for the pie started Most pecan pie recipes I've found call for two cups of sugar—one cup of corn syrup plus one cup of. We thought pie was everything we wanted on Thanksgiving, but we just saw these cupcakes and now we're second guessing everything. Pour the pecans in the bottom of the unbaked pie shell. Pour the syrup mixture over the top.
Pecan Pie instructions
Blend pie filling mix with corn syrup.
Gradually stir in evaporated milk and egg.
add Pecans.
Pour into pie shell. Bake at 375 until top is firm and just begins to crack - about 40 minutes.
Cool at least 3 hours. Garnish.
The pie should not be overly jiggly when you remove it from the oven (though it will jiggle a bit). Before I leave you with the recipe, let me share my tips for freezing pecan pie. This is a wonderful dessert to make ahead of time to freeze for Thanksgiving. One might ask what this Japanese born Aussie gal is doing, determined to master this great American classic. Well, it goes back to the story of this website.
