Classic Pecan Pie and Thanksgiving Recipe Roundup

Classic Pecan Pie

Crunchy pecans surrounded by a sweet, rich sticky filling in a flaky pie crust. Pecan pie served with a dollop of fresh, sweetened whipped cream is a classic southern pie and the perfect finish to Thanksgiving dinner.

For me the best part of Thanksgiving dinner isn’t the dinner at all, it’s the pie. One of my husband’s favorite pies is pecan pie. He doesn’t like change much, so when I make pecan pie for him, I make it the classic way. Okay, I may have changed it up just a bit with brown sugar, a little salt and extra pecans.

Pecan pie is such an easy pie to make. You just whisk the ingredients together, toss in the nuts and pour it in a pie crust. The nuts rise to the top and brown up beautifully as the pie cooks.

If you’re intimidated by pie crust, I have a great step by step tutorial, or just buy a refrigerated or frozen pie crust at the store.

In addition to pecan pie, I’ll be baking an Apple Cranberry Streusel pie and a classic Pumpkin Pie.

My daughter thought three pies for eight people was a little excessive, but everyone wants to have their favorite. I guess we’ll be having pie for breakfast on Friday.

Yesterday on Pressure Cooking Today, Frieda shared how to make perfect mashed potatoes in the pressure cooker, and today I posted a turkey stock recipe so you can make the perfect gravy and stuffing to go with your perfect potatoes.

What’s a must have for your Thanksgiving dinner?

Classic Pecan Pie and Thanksgiving Recipe Roundup

Classic Pecan Pie and Thanksgiving Recipe Roundup

Ingredients

  • 1 single crust pie dough
  • 1 cup light corn syrup
  • 3 eggs
  • 2/3 cup brown sugar
  • 1/3 cup unsalted butter, melted and cooled
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 2 cups pecans halves

Directions

  1. Preheat oven to 350°F.
  2. Roll chilled pie dough out to a 12-inch circle. Place dough in 9" pie pan and flute edge as desired. Refrigerate for 30 minutes.
  3. Whisk together corn syrup, eggs, sugar, butter, vanilla, and salt. Stir in pecans. Pour filling into chilled pie crust.
  4. Bake on center rack of oven for 50 to 60 minutes until filling is set in the middle. Cool completely for at least 3 hours on wire rack before serving.
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Here’s my Thanksgiving menu this year:

More Thanksgiving recipe ideas:

My Favorite Thanksgiving Recipes, Cookin’ Canuck
Chopped Brussels Sprouts with Dried Cranberries, Pecans & Blue Cheese, Two Peas and Their Pod
Thanksgiving Favorites with a Southwest Twist, Everyday Southwest
Sweet Potato Pie with Marshmallow Meringue, Completely Delicious
66 Thanksgiving Recipe Ideas, Sweet Basil
Orange Compote with Candied Cranberries {Thanksgiving Week}, Taste and Tell
Thanksgiving Recipes and Leftover Turkey Recipes, Kalyn’s Kitchen
Thanksgiving Round Up, Real Mom Kitchen
Thanksgiving Round-Up 2012, Apron Strings
20 Healthier Thanksgiving Recipes, Averie Cooks




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Comments

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  1. says

    I plan to take a pumpkin and pecan pies to Bend on Thursday for Thanksgiving at the in-laws. Of course I am in charge of pie. Imagine that? Pecan pie sits below a pumpkin pie nicely–so I don’t need to bring 2 pink boxes. I get enough jokers saying,. “You brought that for me? Ha ha.
    Might have to sub maple syrup for the corm syrup–you know me…Thanks for the recipe. Happy t-day.

  2. Catherine Dilworth says

    Wow, I’m going to bake this! Pecan pie is my most favorite pie ever. I’ll toast the pecans first and also pre-bake the pie crust. I’ll put a silicone collar around the pie half-way through, to keep the crust from darkening too much.
    The photo of your pecan pie looks glorious and extremely delicious.

    • says

      Thanks Catherine! Just be careful if you toast the pecans first that they don’t get too brown, because they do brown up more when they’re baking and I’ve had pecans get too brown. Enjoy!

  3. says

    your whole meal sounds fantastic. I’ll be making a pecan pie tonight. Already got the pumpkin pie done and the cranberry sauce. My family doesn’t get a choice on sauce, they get what they get. Some years canned, some years homemade. this year? Homemade!!!

    Happy Happy Thanksgiving to you and your dear family!

  4. says

    i cringe at the thought of thanksgiving without food blogs anymore, there are always so many great ideas, including this glorious pie. my husband is allergic to pecans, so i guess i’ll have to eat this myself, darn! :)

  5. says

    I am an ardent follower of your blog. My friend and I loved the idea of a smash cake and make one for her daughter’s 1st birthday. It was a super hit. I wanted to ask you if I could substitute pecans with walnuts in this pie. Also, could you share a substitute for light corn syrup.

  6. says

    Your pecan pie looks fabulous! And I just made mashed potatoes today too… but the old fashioned way :) Great recipe round up too.. so many tasty Thanksgiving dishes out there!

  7. says

    We LOVE pecan pie but I only make it at Thanksgiving. Bought the nuts this morning and I don’t think 3 pies for eight people is excess. It’s the best part of the meal!

  8. says

    I’ve actually never had pecan pie (I was brought up in Mexico), and it is not something very popular in the UK either. I LOVE pecans though so I think it is something I will have to try this week… and yours looks just mouthwatering

  9. says

    A beautiful pecan pie, Barbara! Love the menu and thanks for sharing the round ups of other local fabulous bloggers!

    You have saved yourself a lot of time/effort by making many of your menu items ahead of time. No doubt you will enjoy a nice, relaxing Thanksgiving with your family!

  10. says

    Can you believe pecan pie isn’t a traditional pie made for our Thanksgiving? Not a lot of nut fans in my family! I however love it, and yours looks fabulous!

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