The Best Pecan Pie!

Whew!  We're getting close to Thanksgiving and if you are hosting this year, the pressure is on to have everything ready, the house cleaned, menu planned, maybe some Christmas decorations up...you know the drill, lots of lists, shopping, and more lists of all of the things that need to get done.  And on top of all of this, you want to have something amazing to serve your guests. This is no ordinary pecan pie, it is truly the best pecan pie. So make this pecan pie and maybe this brown butter pumpkin pie and call it a #thanksgivingwin. 

To start this pie, you need a good crust.  I have been having really good luck with this never fail pie crust recipe, but I use half butter and half palm oil shortening instead of all butter for a flakier crust. This is a great crust recipe. My husband keeps going on about how good it is and he should be a food critic. If he says it's good, it's really good. 

This pecan pie recipe is really simple to make (like most pecan pie recipes).  You just mix everything together and pour it into your pie crust then bake.  What sets this recipe apart, is that I use half maple syrup and half corn syrup instead of all corn syrup making it so flavorful. 

I don't even know how to describe how good this pie is.  Buttery, caramelly, with a perfect texture balance between the sugary filling and the pecan layer against a flaky, salty crust.  It's perfection. 

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The Best Pecan Pie
Ingredients:
​1 unbaked pie crust
​1/3 C. granulated sugar
1/3 C. packed light brown sugar
1/2 C. light corn syrup
1/2 C. maple syrup
5 Tbsp. unsalted butter, melted
3 eggs, beaten
1 tsp. vanilla
1/4 tsp. salt
1 1/4 C. pecan halves

1.  Preheat oven to 350 degrees F.
2.  Whisk ingredients together to combine and pour into unbaked pie shell. 
3.  Bake 45-50 minutes until crust has browned and filling has set. You should be able to pick up the pie and gently move it from side to side without it jiggling too much when it is set. If needed, add a few more minutes until it is set. 
4. I use a pie shield, but you can make foil pie shields to cover the crust edges and protect them from over-browning and leave them on for most of the baking time.  
​5. Let pie cool before serving.



Serve with whipped cream and enjoy!  

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This is the palm oil shortening that I use.  I have purchased it at Kroger, although the amazon price is comparable.  This is the same pie shield that I use.  It works great and is so easy to set on the crust and not have to worry about over-browning.  I think I paid about the same price in the grocery store for mine. 

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