Pecan pie, regardless of how you decide to pronounce its key ingredient, is a Thanksgiving staple. This pie could be baked before break and taken home to surprise your family. As long as the finished pie is covered with tin foil and carried gently, it should travel well.
Prep time: 10 minutes + baking and cooling
Servings: appox. 8
Ingredients:
- 1 cup corn syrup
- 3 eggs, beaten
- 1 cup sugar
- 1/4 cup brown sugar
- 1/2 cup butter (half a stick), melted
- 1 teaspoon vanilla extract
- 1 1/2 cups (6 oz) chopped pecans
- 1/2 cup mini chocolate chips (optional)
- 1 frozen or unbaked pie crust
- 1/4 cup melted chocolate (optional)
Does this recipe sound good? Here are some more delicious recipes from our staff. They’ve made small-batch cranberry sauce, creamy cheese mashed potatoes, pumpkin rice krispy treats and more.
Directions:
- Preheat oven to 350 degrees
- Mix corn syrup, eggs, sugar, brown sugar, butter, vanilla, pecans and chocolate chips together in a large bowl.
- Pour filling mixture into pie crust.
- Bake for 50-70 minutes. At the 50-minute mark, take the pie out to check it. If it jiggles a lot, bake for an additional 20 minutes.
- Cool at least 2 hours before serving. Drizzle melted chocolate on top if you so choose. Refrigerate to solidify melted chocolate.
Lex Miller can be reached at [email protected]