Suzanne's Best Pecan Pie Recipe

Name: Suzanne's Best Pecan Pie
Prep time: 20 min
Cook time: 55 min
Total time: 75 min
Yield: Serves 1 or more
Ingredients: Pie Shell; 2 cups pecan halves; 1 cup brown rice syrup; Maple Syrup; ½ cup packed light brown sugar; 3 large eggs; 1 teaspoon vanilla extract; ½ cup (1 stick) unsalted butter; 2 tablespoons heavy cream (for brushing); 1 tablespoon brandy (optional); Salt

This pecan pie recipe is a Thanksgiving game-changer! Forget corn syrup – this recipe uses brown rice syrup for a healthier, less sweet, and incredibly caramel-like flavor. My picky sweetie, a non-pie eater, had seconds! It's so easy, even a first-timer can achieve pecan pie perfection that rivals (and surpasses!) decades-old family recipes. The secret? Finely ground pecans for the ultimate texture and a rich, nutty taste. Get ready for rave reviews – this pie will be the star of your Thanksgiving feast (and maybe even Christmas too!).

Prep Time 20 mins

Cook Time 55 mins

Calories 3540.9 kcal

Protein 93g

Rating 5.0 (2 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Suzanne's Best Pecan Pie

Pie Shell
2 cups pecan halves
1 cup brown rice syrup
Maple Syrup
½ cup packed light brown sugar
3 large eggs
1 teaspoon vanilla extract
½ cup (1 stick) unsalted butter
2 tablespoons heavy cream (for brushing)
1 tablespoon brandy (optional)
Salt

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How to Make Suzanne's Best Pecan Pie

Preheat oven to 350°F (175°C).
In a medium saucepan, combine 1 cup brown rice syrup, ½ cup packed light brown sugar, ½ cup (1 stick) unsalted butter, and 1 teaspoon vanilla extract.
Stirring constantly, bring to a boil until butter and sugar are completely dissolved.
Remove from heat and stir in ½ cup heavy cream and 1 tablespoon brandy (optional).
Set aside to cool slightly.
While the syrup mixture cools, grind 2 cups pecan halves in a food processor until finely chopped.
In a large mixing bowl, whisk 3 large eggs together using an electric hand mixer or a fork.
Add the ground pecans and cooled syrup mixture to the eggs. Stir gently until well combined.
Pour the filling into a 9-inch frozen, unbaked pie crust. Place the pie on a baking sheet to catch any spills.
Bake for 45-50 minutes, or until the filling is set around the edges and the center is just slightly jiggly.
After removing from oven, brush the top of the pie and the crust with 2 tablespoons heavy cream for extra shine and flavor.
Let cool completely on a wire rack. This allows the filling to set properly. Serve chilled with fresh whipped cream, if desired.
This pie can be made a day or two in advance and stores well, covered, in the refrigerator.