Raise your hand if you love pecan pie *raises hand*. Raise your hand if you always thought pecan pie was too complicated to make and therefore always had store-bought pecan pie *raises hand again*. Well, I’m here to tell you that it is A LOT easier than you may think. It’s my favorite Thanksgiving dessert and I’m happy to say that I’ll be making it from scratch from here on out.
All it takes is about an hour of your time and a handful of ingredients, and you’ll have the shining star of the dessert table. When someone asks “who made the pecan pie?”, make sure you’re ready to raise that hand again.
- 1 (9-inch) refrigerated pie crust
- 2 cups toasted, chopped pecans
- 3 eggs (beaten)
- ½ cup white sugar
- 3 tbsp salted butter (melted)
- 1 cup dark corn syrup
- ⅛ tsp cinnamon
- 1 ½ tsp vanilla extract
To toast your pecans - arrange them on a baking sheet and toast for 7-10 minutes until browned and fragrant. Once cooled, roughly chop the pecans. Note: you can also put some oil on the pecans and spice as desired with salt, sugar or cinnamon.
- Preheat your oven to 350 degrees.
- Roll the refrigerated pie crust into your 10.5-inch Stargazer cast iron skillet and set aside.
- Whisk together the (beaten) eggs, sugar, melted butter, corn syrup, cinnamon and vanilla.
- Spread out the chopped pecans in the bottom of the pie crust.
- Pour the mixture over the pecans.
- Bake for about 25 minutes, then add a layer of aluminum foil over the skillet and continue to cook for 20-25 more minutes (this will prevent the edges of the pie crust from burning).
- Remove the pie from the oven and allow the pie to cool completely.
- Slice and serve with whipped cream or ice cream.
Prep Time: 15 min
Cook Time: 50 min