What is Thanksgiving without a pecan pie? This Award-Winning Pecan Pie will become a staple to your Thanksgiving dinner. Funny story, I am allergic to pecans. Yes. I am sharing a recipe with you that I can’t even eat!
But, I have had THIS pie before. My mom has made this pie for as long as I can remember. I was obsessed with this pie as a young girl. I still remember being so full and making myself eat one more slice after a big Thanksgiving dinner. As I got older my allergies for pecans intensified and so I now I choose to opt-out. However, I can still remember how delicious and perfect this pie is.
When Carter told me, his favorite pie was pecan, boy did I have a treat for him. I make this pie every year, (sometimes two of them) and he still manages to eat the entire thing by himself. This is his number one requested holiday food item. (This is a Pioneer Woman Flea Market Rolling Pin. It is an adorable fall kitchen accessory and you can buy it HERE.)
Winning Pecan Pie
This pie is also a winner. A legitimate winner. My mom got the recipe from a neighbor. We lived in the country so this woman lived about 15 minutes away from us, but she was none the less still our neighbor. She was an older woman and had entered this pie into several pie contest and won!
So far in our family, it has won a few small family and friends get together contest. One being last week! A sweet friend of mine hosted the most festive “Pie Night” and a few friends got together to eat pie and play games. It was so much fun I would love to make it a tradition!
Whether or not you are having a pie contest you need to add this Award-Winning Pecan Pie to your Thanksgiving menu this year.
You can find more of my post HERE or follow me on Instagram HERE.
Simple Pie Crust
Ingredients
Pie Crust
- 1 1/4 cups all-purpose flour, plus more for rolling
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 1/2 cup (1 stick) cold unsalted butter, cut into pieces
- 2 to 4 tablespoons ice water
Instructions
- In a food mixer, briefly mix flour, salt, and sugar. Add butter; mix until mixture is coarse, with a few pieces of butter remaining. Sprinkle with 2 tablespoons ice water. Mix until dough is crumbly but holds together when squeezed (if necessary, add up to 2 tablespoons water, 1 tablespoon at a time). Try not to overmix.
- Shape dough into a 1-inch-thick disk and wrap in plastic wrap. Refrigerate for 30 minutes or up to 3 days.
- On a floured surface, roll dough to a 14-inch round with a floured rolling pin.
Award Winning Pecan Pie
Ingredients
Pecan Pie Filling
- 3/4 cup sugar
- 3/4 cup white corn syrup
- 2 cups extra chopped pecans
- 1 tbsp melted butter
- 1 tsp vinegar
- 1 tbsp vanilla
Instructions
- Preheat the oven to 350 degrees.
- Mix all together and put in an unbaked pie shell.
- Bake for 35 minutes.