That’s right! We’re going DOUBLE pecan pie since I believe that pecan pie should actually have a fair amount of pecans in it and not just a bunch of custard jelly topped with a few little slivers.
I got this recipe years ago from Allrecipes and it’s written by IHART44, So thanks, IHART44, for sharing this wonderful recipe and converting a pecan pie hater into a pecan pie lover.
1 prepared pie shell, unbaked and thawed
3 eggs beaten
3/4 C light corn syrup
2 tbsp dark corn syrup
3/4 C light brown sugar
3 tbsp melted butter
1 pinch salt
1/2 C finely crushed pecans
1 C quartered pecans
1 C pecan halves
Preheat oven to 350 degrees.
In a medium bowl, mix together eggs, light and dark corn syrups, brown sugar, butter, salt and finely crushed pecans. It’s pretty simple, really. I just stirred them all together with my trusty blue spatula!
If you’re using a frozen pie shell, make certain that you let it defrost. I poked a few holes in the bottom with a fork just to keep it from blowing up like a balloon.
Spread quartered pecans over bottom of defrosted/room temperature pie crust. I bought a big ole bag of pecan halves and just broke them into a couple pieces because we want some big chunks, not like the crushed ones we added into our corn syrup mix so don’t go poking through the store looking for pecan quarters. Just buy the halves and make them work!
Pour syrup mixture over top of pecans, then arrange pecan halves on top of pie.
Bake in a preheated 350 oven for one hour or until firm; let cool at least an hour before serving. Since I have a convection oven, I did mine on convect bake at 325 for about an hour and 10 minutes.
You don’t want to overcook since your pecans on top will burn if you’re not careful, but you don’t want to under cook, otherwise you’ll have a jelly mess. Letting the pie cool is essential as it will set up during the cooling process. Once it has had time to cool off, slice it up and serve it. (I served mine with some butter pecan ice cream! Yum!)