What’s your favorite Thanksgiving pie? Mine is a pecan pie. In fact, I love so much!! I make one of each for our T-day feast.
Pecans are native to North America, so it is entirely fitting that a pecan pie would make an annual appearance at Thanksgiving along with our other native foodstuffs like turkey, pumpkin, and cranberries. Pecan pie itself though, is a more recent invention. It became popular through the marketing efforts of Karo in the 1930s, to help sell their corn syrup, a necessary ingredient in the pie.
Most pecan pie recipes I’ve found call for 2 cups of sugar—one cup of corn syrup plus one cup of either granulated or brown sugar. I find that just a bit too sweet for my taste, so I’ve dropped the sugar down by half a cup. Feel free to reduce further or add more to your taste.
Recipe Credit: bettycrocker
- Prep Time 30 min
- Total Time 3 hr 25 min
- Servings 8
- 1 refrigerated pie crust, softened as directed on box Or Make Homemade Pie Crust Recipe
- 4 eggs
- 1 tablespoon whipping cream
- 1 cup packed dark brown sugar
- 3/4 cup light corn syrup
- 6 tablespoons unsalted butter, melted
- 2 tablespoons Grand Marnier liqueur
- 1 teaspoon orange extract
- 1/4 teaspoon salt
- 1 1/2 cups chopped pecans, lightly toasted
- 2/3 cup pecan halves
- Heat oven to 350°F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled pie. In small bowl, beat 1 of the eggs and the cream with whisk. Brush egg mixture over edge of crust.
- In medium bowl, beat remaining 3 eggs. Stir in brown sugar, corn syrup, melted butter, liqueur, orange extract and salt with whisk. Stir in chopped pecans. Pour filling into crust-lined plate. Arrange pecan halves around outer edge of filling.
- Bake on lower oven rack 50 to 55 minutes or until filling is set. Cool completely on cooling rack.