Susan's Perfect Pecan Pie

If you're searching for the best pecan pie recipe for your holiday table, look no further! This truly is Susan's Perfect Pecan Pie-a classic dessert perfected over a decade of testing to deliver a filling that is never too runny, never too sweet, and absolutely loaded with pecans. Whether you're preparing for Thanksgiving dinner or simply craving a traditional slice of Southern comfort, this easy pecan pie recipe uses simple ingredients to create a creamy, decadent, and deeply satisfying result that everyone will fight for.

Why You'll Want to Make Susan's Perfect Pecan Pie

• Never Runny: This recipe is meticulously balanced to ensure the filling sets up beautifully every time, avoiding the common watery or overly gooey texture.

• Perfectly Balanced Sweetness: Unlike many recipes that rely solely on corn syrup, this one uses a blend of brown sugar and Karo syrup for a deeper, more molasses-like flavor that isn't cloying.

• Use Your Favorite Crust: While the recipe calls for a pre-made crust for ease, the filling is the star, meaning you can easily swap in your favorite homemade flaky pie crust if you prefer.

• A Proven Holiday Hit: After a decade of family taste-testing and tweaks, this is a truly stress-free and reliable recipe that's guaranteed to be a centerpiece at any holiday meal.

Ingredients - Here's What You'll Need

Steps to Make Susan's Perfect Pecan Pie

1. Preheat the oven to 450°F. Line a half sheet pan with non-stick aluminum foil and set aside until ready to use. Place room temperature butter in a large bowl and beat on medium speed with an electric hand mixer for two minutes.

2. Next, add both brown sugars and beat it on medium speed for two minutes.

3. Then, add the Karo syrups and vanilla extract, beat for two minutes. 

4. Crack all of the eggs into a separate bowl, then add them to the bowl with the filling. Beat for two minutes until incorporated. Then, scraped down the sides of the bowl and beat for an additional minute. 

5. Place the frozen pie shells on the prepared sheet pan. Sprinkle 1 ½ cups of toasted pecan pieces into each pie shell.

6. Give the filling a stir, then ladle it over the pecans until mixture reaches the line in the shell where the fluting starts. Repeat with remaining shell. Bake at 450° F for 10 minutes. Reduce heat to 350° F and continue baking for another 35-40 minutes. Remove from oven; cool completely on wire rack.

7. Refrigerate the leftover filling until ready to make mini pecan pies. Once the large pies have finished baking, reduce the oven temperature to 325°F. Line a half sheet pan with non-stick aluminum foil. Place frozen mini pie shells on the prepared pan and add one tablespoon of toasted pecan pieces.

8. Then, add two tablespoons of filling to each pie shell. Bake in a 325°F oven for 40 minutes.

Recipe Tips and Tricks

• Toast for Flavor: Lightly toasting your pecans before adding them to the filling significantly enhances their nutty flavor and crunch. To toast pecan pieces, place them on a half sheet pan in a 350°F for 10 minutes.

• How to Know When Pecan Pie is Done: The pie is done when the edges look set and slightly puffed, but the very center jiggles slightly (like Jell-O). If the center is completely liquid, it needs more time. This small jiggle will set up as the pie cools, resulting in a perfect, firm slice.

• Best Served Cold: Although most pies can be enjoyed warm, this particular recipe, Susan insists, is best served cold. The cold temperature firms up the filling perfectly, making for cleaner cuts and a more satisfying mouthfeel.

• Deep Dish: If you don't want to make any mini pies, I recommend using two deep dish pie crusts in place of regular crusts. Then, add about 10 minutes of baking time, or until they pass the "jiggle" test.