Don't save pecan pie just for the holidays in December, because a slice of Jessica's Favorite Deep Dish Pecan Pie is good any time you bake one!
We have a few favorite dishes for the holidays we celebrate, pretty much like your family, right? But to be honest the special treats we enjoy should not be saved for just that holiday, even though in our shared house, that is when we make it. Ironic, right? Why? Well because Jessica's Favorite Deep dish Pecan Pie is delicious any old time you bake one. Like now!
In our home pecan pie, is, dare I say it, a Christmas pie. But it shouldn't be saved just for the month of December. Pecan pie is one of those delicious desserts that lends itself to any celebration. As a matter of fact folks love pecan pie so much that they make pecan pie bar cookies. Maybe they also think that a pecan pie is a December pie! But not any more. I decided to share the recipe for Jessica's Favorite Deep Dish Pecan Pie now instead of December so we could begin to change how we look at this most wonderful dessert! Because it is anything but a December pie...
This pie is for all the folks that love the middle. You know the sweet, sticky, gooey part that all those pecans sit on, while baking. Yes the same part that will weep a bit into the pie pan the next day after cutting and serving. But to be honest, I have never met anyone who would turn down a slice of this pie simply because it had wept a little into the pan after being served the day before. As a matter of fact in our home, those leftovers are enjoyed just as much as the day before! Maybe in your family too, right?
PS, this pie was baked in our little RV kitchen along with the Dried Apple Pie you see sharing the photo. Until I went to post this recipe, I had not realized how few photos I had of the start of the show, Jessica's Favorite Deep Dish Pecan Pie. I hope you give it a try anyway, it is that good!
Some additional thoughts on this recipe:
The corn syrup listed is standard old fashioned corn syrup. It has no similarities to the HFCS used in so many commercial products.
I like to use pecan halves, but you may also use chopped pecans if you prefer. I have to admit, sometimes the whole halves make it difficult to cut a pretty slice of pie.
We do enjoy our pie with whipped cream. But it is not required.
If you have everything ready to go, preheat the oven when you begin mixing the filling together.
Ingredients needed for this recipe:
- corn syrup
- sugar
- eggs
- pecans
- salt
- vanilla extract
- butter
You will also need the following:
- measuring cups
- measuring spoons
- large mixing bowl
- kitchen spoon
- silicone spatula
- whisk
- cutting board
- kitchen knife
- pie plate
Now we are ready to begin!
Jessica's Favorite Deep Dish Pecan Pie
by the seat of my pants!
400-degree oven for preheat, 350-degrees for baking.
1 1/3 c corn syrup, see above
4 eggs
1 1/3 c sugar
dash of salt
1 t vanilla
2 T melted butter
1 1/2 c pecan halves
1 9 inch deep dish whole wheat pie crust, this one is our favorite
If you are making a pie crust for this dessert, begin with this task now. When the crust if completed and fitted into the baking pan, you are ready to begin where the recipe begins.
Preheat the oven to 400-degrees.
Gently melt the butter, and set aside.
Break the eggs into the mixing bowl, scramble lightly with the whisk. Add the corn syrup, sugar, vanilla and slat. Mix well, taking care that there is no streaks of egg to be seen.
Add the melted butter, mix well. Stir in the pecans.
Pour the filling into the deep dish pie crust.
Open the oven and place the pie on the rack. Immediately reduce the oven to 350-degrees. Bake for 60-80 minutes or until done in your oven. Let cool two hours before cutting and serving.
Storage options for Jessica's Favorite Deep Dish Pecan Pie. Cover the leftover pie loosely with cotton toweling or plastic wrap and store at room temperature for up to 24 hours. Store covered in the refrigerator for longer storage. Jessica's Favorite Deep Dish Pecan Pie can successfully be frozen. I know, I just ate the last piece a few days ago...
UPDATE:
For your convenience, a "copy and paste" version of Jessica's Favorite Deep Dish Pecan Pie has
been included below.
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Jessica's Favorite Deep Dish Pecan Pie
by the seat of my pants!
400-degree oven for preheat, 350-degrees for baking.
1 1/3 c corn syrup, see above
4 eggs
1 1/3 c sugar
dash of salt
1 t vanilla
2 T melted butter
1 1/2 c pecan halves
1 9 inch deep dish whole wheat pie crust, this one is our favorite
If you are making a pie crust for this dessert, begin with this task now. When the crust if completed and fitted into the baking pan, you are ready to begin where the recipe begins.
Preheat the oven to 400-degrees.
Gently melt the butter, and set aside.
Break the eggs into the mixing bowl, scramble lightly with the whisk. Add the corn syrup, sugar, vanilla and slat. Mix well, taking care that there is no streaks of egg to be seen.
Add the melted butter, mix well. Stir in the pecans. Pour the filling into the deep dish pie crust.
Open the oven and place the pie on the rack. Immediately reduce the oven to 350-degrees. Bake for 60-80 minutes or until done in your oven. Let cool two hours before cutting and serving.
Storage options for Jessica's Favorite Deep Dish Pecan Pie. Cover the leftover pie loosely with cotton toweling or plastic wrap and store at room temperature for up to 24 hours. Store covered in the refrigerator for longer storage. Jessica's Favorite Deep Dish Pecan Pie can successfully be frozen. I know, I just ate the last piece a few days ago...
YUM! I love pecan pie... and while the whole 1/2 slices can make it tricky to cut that's what I tend to use too.
ReplyDeleteI agree, I love the crunch of that large piece of pecan! Thanks for stopping by!
DeletePecan pie is my favorite. I could eat the entire thing by myself (I don't but I could) hah. Thank you for sharing.
ReplyDeleteHi Leslie, I am with you! Fortunately, it freezes beautifully. I wrap the pieces individually and freeze them. Then I can pull out a piece for a treat on occasion.
DeleteThat's a beautiful pie. I like that you used whole wheat flour.
ReplyDeleteThank you, a whole wheat crust is so nutty and delicious!
DeleteI do love pecan pie any day of the year! Night or day:). The nuts are pretty pricey though by the time they get here.
ReplyDeleteThey tend to be pricey here as well, we usually go through a large Costco bag each year.
DeleteAre you traveling around in an RV? I’m so jealous! Yummy looking pie. Thanks for sharing.
ReplyDeleteWe are traveling, and have been on the road since October, and will continue though to April until the passes clear and we can go back home to Wy. You can tell the RV cooked recipes by the photos that include the stovetop!
Delete