Corn syrup makes the best pecan pie and it is not the same as high fructose corn syrup. For the most delicious pie, it’s important to toast the pecans first and you can do that days in advance. This pie crust can be patted into the pan or rolled between wax paper and carefully transferred to the pan. And a metal pie ring will keep the edges of the crust from over-baking. I use a standard pyrex 9-inch pie pan, not deep dish. - Jenny Jones
- 1 1/3 cups all-purpose flour
- 1 Tablespoon sugar
- 1/4 teaspoon salt
- 1/4 cup milk (use 1%)
- 1/4 cup vegetable oil (I use canola or extra-light olive oil)
- 3 eggs
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1/2 cup corn syrup
- 1/4 cup butter, softened at room temperature
- 1 teaspoon vanilla
- 1 cup pecan halves, toasted & cooled
- Preheat oven to 350° F.
- For the crust, combine flour, sugar, and salt in a bowl.
- Add milk and oil all at once. Stir with a fork.
- Shape into a 5-inch disc and pat into the pan or place between 2 sheets of floured wax paper and roll into a 12-inch circle. Transfer to pan. Trim edges and use trimmings to patch where needed. Set aside.
- With an electric mixer on medium, combine all ingredients except pecans (takes about a minute).
- On lowest speed, stir in pecans.
- Pour into prepared pan, place pie ring on the rim and bake for about 35 minutes or until the center jiggles just a little. Cool completely before serving.
Notes: To make chocolate-pecan pie, simply add two tablespoons unsweetened cocoa powder to the filling. Chocolate chips can also be added.
For info on pie rings, click here.
For my pecan pie without butter, click here.