With only six ingredients, this incredibly easy pecan pie recipe tastes just like Grandma's...but better! It's perfect for Thanksgiving or Christmas and is guaranteed to be a hit whether this is your first pecan pie or your 100th.
Savannah Syrup Pecan Pie
Ingredients:
- 1 prepared or refrigerated pie crust
- 6 TBS unsalted butter, melted
- 3/4 cup Savannah Syrup, flavored (see below for variations) *
- 1/4 tsp salt
- 3 large eggs, lightly beaten
- 2 cups pecans
- whipped cream or vanilla ice cream for serving, optional
Variations: use Pecan Syrup for added depth of flavor, Maple Butter for a twist on this classic, Country Cane Style with its notes of honey, or Pure Cane for an old fashioned flavor.
Instructions:
- Preheat oven to 350°F
- Place prepared pie crust in 9 inch pie pan and crimp edges. Pre-made pie shell may also be used. Lightly price bottom of the crust with a fork. Place in the fridge and chill until firm, at least 30 mins. If you're in a hurry, it can be placed in the freezer but no longer than 10 mins.
- Melt butter in small, heavy sauce pan over medium heat. Add sugars, whisking until smooth. Remove from heat and whisk in syrup, salt and lightly beaten eggs.
- Place pecans in chilled pie shell and pour filling mixture evenly over them.
- Cover pie with foil and bake for 30 minutes.
- Remove foil, tent it on top of pie, and bake for an additional 20 minutes or until the center is set and not overly jiggly. Check it often and place back into oven in 5 minute increments, being careful not to overbake. You can remove foil completely the last 5 to 10 minutes to achieve desired browning of crust.
- Place on wire rack to cool for about 1 hour. Serve immediately or refrigerate until firm, about 4 hours.
- Pie can be made in advance, 1-2 days ahead, and refrigerated until ready to serve. Pecan pie is often best the next day once all the flavors have had a change to meld together. Enjoy!