When I first started hosting Thanksgiving dinner, I didn't know any traditional recipes. It took me a long time to find recipes that were impressive but not overly complicated. This Pecan Pie was one of the first recipes I added to our Thanksgiving menu. It has always been such a fabulous success. I have no doubt it will stay on my family’s menu for generations. Thank you, Ina Garten, for this all-time favorite Pecan Pie recipe.
1/2 cup light corn syrup
1/4 cup good honey
1/4 cup pure maple syrup
4 tablespoons (1/2 stick) unsalted butter, melted
3 extra-large eggs, lightly beaten
1 tablespoon bourbon, such as Maker's Mark
1/2 teaspoon pure vanilla extract
1/2 teaspoon grated orange zest
1/2 teaspoon kosher salt
2 1/2 cups whole pecan halves (9 ounces)
1. Preheat the oven to 350 degrees F.
2. Line a 9-inch pie pan with the pie crust (homemade or store-bought). Place it on a cookie sheet.
3. Whisk together the corn syrup, honey, maple syrup, butter, eggs, bourbon, vanilla, orange zest, and salt in a large bowl.
4. Stir in the pecans and pour the filling into the unbaked pie shell. Bake for 50 to 55 minutes until the center is just set. You will know when a toothpick inserted in the center comes out clean. Set aside to cool and serve.
The Pecan Pie filling is easy enough for kids to prepare. This Pumpkin Pie recipe is equally as simple. For a fun family activity, plan a pie-making night for Thanksgiving.
Click here to see the original recipe with Ina’s pie crust recipe.
