Susan’s Perfect Pecan Pie
At Thanksgiving, friends and family members fight over getting a piece of Susan’s Perfect Pecan Pie. It’s dubbed perfect for two reasons: (1) It’s perfectly delicious; and (2) it took almost 10 years to perfect. After a lot of arm twisting, Susan relented and agreed to share her Perfect Pecan Pie recipe, and the story behind it.
Prep Time20 minutes mins
Cook Time45 minutes mins
Total Time1 hour hr
Course: Dessert
Cuisine: American
Servings: 16 servings
Calories: 536kcal
- 2 frozen pie shells (See Note 1)
- ½ cup (1 stick) salted butter room temperature
- 1 cup light brown sugar packed
- 1 cup dark brown sugar packed
- 1 cup light Karo syrup
- 1 cup dark Karo syrup
- 1 Tablespoon vanilla extract
- 6 large eggs
- 4 cups pecan pieces toasted
Preheat oven to 450° F.
Cream butter in large bowl on medium speed for 2 minutes. Add light brown sugar; beat on medium for 2 minutes. Scrape sides of bowl with silicone spatula.
Add dark brown sugar; beat on medium for 2 minutes. Scrape sides of bowl with silicone spatula.
Add light Karo syrup; beat on medium for 2 minutes. Scrape sides and bottom of bowl with silicone spatula.
Add dark Karo syrup; beat on medium for 2 minutes. Scrape sides and bottom of bowl with silicone spatula.
Add vanilla extract; beat on medium for 2 minutes. Scrape sides and bottom of bowl with silicone spatula.
Add eggs, one at a time; beating until yolk disappears. Scrape sides and bottom of bowl with silicone spatula.
Add 1-½ cups of pecan pieces to pie shell. Ladle batter over 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 minutes.
Remove from oven; cool completely on wire rack.
*If using regular size pie shells, fill 16 mini pie shells with 1 tablespoon of chopped pecans and 2 tablespoons of batter. Bake at 325° F for 40 minutes. If using deep dish pie shells, fill shells with 2 cups of chopped pecans and divide batter between the two shells. Bake at 450° F for 10 minutes; reduce the heat to 350° F and continue baking for another 45 minutes. Cool completely.
Note: Can be prepared in advance, and frozen. Best served cold.
- If using regular size pie shells, fill 16 mini pie shells with 1 tablespoon of chopped pecans and 2 tablespoons of batter. Bake at 325° F for 40 minutes. If using deep dish pie shells, fill shells with 2 cups of chopped pecans and divide batter between the two shells. Bake at 450° F for 10 minutes; reduce the heat to 350° F and continue baking for another 45 minutes. Cool completely.
- Can be prepared in advance, and frozen. Best served cold.
Calories: 536kcal | Carbohydrates: 74g | Protein: 5g | Fat: 26g | Saturated Fat: 3g | Cholesterol: 61mg | Sodium: 144mg | Potassium: 191mg | Fiber: 3g | Sugar: 60g | Vitamin A: 105IU | Vitamin C: 0.3mg | Calcium: 61mg | Iron: 1.7mg