Beth’s Pecan Pie
Who doesn’t love pecan pie? It’s the perfect blend of buttery crust, gooey sweetness and crunchy nuts. This recipe is easy to make with a few simple ingredients like butter, sugar, eggs and salt. Follow these instructions for an amazing holiday dessert everyone will enjoy! By the way? This has to be the easiest pecan pie I have ever made. Thanks Beth for sharing your “secret” recipe for Beth’s Pecan Pie!
1 cup sugar
½ cup light corn syrup
¼ cup melted butter
3 eggs, beaten
1 cup chopped pecans
1.5 teaspoon vanilla
1 pie shell (unbaked) (8 or 9 inch)
Combine everything together in a large bowl. Pour into pie pan and bake at 350 for 30 mins…then check every 5 until crust is golden brown.
Allow the pie to cool completely before slicing and serving.
Have leftover pecan pie?
Don’t worry if you have leftovers. Just wrap the pie plate or dish with plastic wrap and store in the fridge up to three or four days. Then you can set on the counter to bring back up to room temperature or warm in the oven at 275 for about 15 minutes.
Whether you’re looking for a dessert that will wow your Thanksgiving guests or just want to make something yummy and easy, this recipe is perfect. If you don’t have the time (or patience) to roll out pie dough, use store-bought crusts instead! You’ll be popping Beth’s Pecan Pie in the oven in less than 10 minutes – not bad at all. What’s your favorite way of topping off Beth’s Pecan Pie? Let us know in the comments below!