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Perfectly delicious for your Thanksgiving feast.
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5 from 1 vote

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 mins
Cook Time45 mins
Total Time1 hr
Course: Dessert
Cuisine: American
Servings: 16 servings
Calories: 536kcal
Author: Chula King

Ingredients

  • 2 frozen pie shells (See Note 1)
  • 1/2 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

Instructions

  • 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 1-1/2 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.

Notes

  1. 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.
  2. Can be prepared in advance, and frozen. Best served cold.

Nutrition

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