I have been making this Deluxe Pecan Pie since the early 1970s. I still make this pie recipe several times a year for holidays and church dinners.
It is not too sweet, as many pecan pie recipes tend to be. More often than not, I double the recipe.
I also make sure that I make one for myself while I am in the baking zone. Again, it freezes well. I do cut it into smaller slices because it is another rich pie recipe. Just wrap in plastic wrap and store in one of the empty ice cream containers you’re starting to save. Right? LOL
How to Begin
- 1 perfect pie crust recipe with 2-Tbsps. Chopped pecans added. Put in an 8-inch pie pan, set aside.
- Preheat oven to 375°
- Read the recipe through first.
- Assemble and measure ingredients.
Ingredients for the deluxe pecan pie.
- 3 large eggs
- 1 cup granulated white sugar
- ½ teaspoon (tsp.) salt
- 2 Tbsps. Melted butter.
- ½ cup dark corn syrup (I use Molasses for less sweetness)
- ½ cup heavy whipping cream
- 1 tsp. vanilla
- ¼ cup brandy (optional)
- 1 cup pecan halves.
Directions for making the deluxe pecan pie filling;
Make the pie crust, roll it out wider than the top edge of the pie pan. Set aside.
In a small mixing bowl, beat together eggs, sugar, salt, butter, syrup, and cream.
Stir in vanilla and pecans. Add Brandy (optional; omitting it will not affect the pie’s outcome).
Set the prepared pie pan on the middle oven rack. Slowly pour the liquid pie filling into pastry lined pie pan. Gently slide the oven rack into place to prevent spilling. Bake 40-50 minutes or until the filling is set (does not jiggle when the rack is moved), and the pastry is golden brown.
Cool the deluxe pecan pie completely before serving.
Garnishing the pie:
The cooled pie can be garnished with a dollop of whipped cream or a scoop of ice cream
Serves 10-12, thinner than a normal slice, as it is a rich custard filling.