This traditional pecan pie is sweet and delicious, totally made from scratch, including the pie crust!

Pecan pie recipe scratch. You’ll want the pecans on the top to be toasted quite well, and the pie should barely have a jiggle when gently shaken. Try lemon meringue pie or no bake peanut butter pie next! Preheat the oven to 375°f.

In a large bowl, mix together the flour, sugar, and salt. I use this pie crust recipe for all of my pies because it’s so perfectly flaky and tastes like a buttermilk biscuit. Published on october 17, 2020.

In a medium bowl, whisk together the flour, sugar, and salt. When the butter has melted, remove the pan. Fold edges under, and crimp, if desired.

1 hr 25 mins servings: Carefully place pie on the preheated cookie sheet on the center rack of oven and bake for 60 to 70. Choose sugars with milder flavors!

Mix corn syrup, eggs, sugar, butter and vanilla using a spoon. Web 1 cup white sugar 3 tablespoons dark brown sugar 1/2 teaspoon salt 1 cup light corn syrup 3/4 teaspoon pure vanilla extract 1/3 cup salted butter, melted 3 eggs, beaten 1 cup chopped pecans editor’s tip: Trim crust to 1/2 in.

Pour the mixture into an unbaked 9 inch pie shell. Add the milk and eggs and beat well. Then top with remaining whole pecans and then pour the filling over top.