Marry Thompson This “The Pie That’ll Make You Cry” Recipe is a rich and decadent recipe, which is made with chopped pecans and corn syrup. It’s the ultimate dessert recipe, ready in about 1 hour and 15 minutes, plus cooling time.
Jump to RecipeThe Pie That’ll Make You Cry Recipe Ingredients
- 1 whole Unbaked Pie Crust
- 1 cup White Sugar
- 3 Tbsp. Brown Sugar
- 1/2 tsp. Salt
- 1 cup Corn Syrup
- 3/4 tsp. Vanilla
- 1/3 cup Melted Butter (salted)
- 3 whole Eggs, Beaten
- 1 cup (heaping) Chopped Pecans
How To Make The Pie That’ll Make You Cry Recipe
- Prepare the crust: Prepare your favorite unbaked pie crust and fit it into a 9-inch pie pan.
- Make the filling: In a medium bowl, mix the white sugar, brown sugar, salt, corn syrup, melted butter, beaten eggs, and vanilla together until well combined.
- Assemble the pie: Sprinkle the chopped pecans in an even layer on the bottom of the unbaked pie shell. Pour the syrup mixture over the top of the pecans.
- Bake the pie: Cover the top and crust edges lightly with foil. Bake at 350°F for 30 minutes. Remove the foil and continue baking for another 20 minutes, or until the pie is set.
- Cool and serve: The pie should not be overly jiggly when you remove it from the oven. If it is, cover it with foil and bake for an additional 20 minutes. Let the pie cool for several hours or overnight before slicing into thin slivers to serve.
Recipe Tips
- How do I know when the pie is done? The center of the pie should be mostly set and should not jiggle excessively. The edges should be puffed and the top should be a deep golden brown. Baking time can vary, so trust the visual cues.
- Can I use a store-bought pie crust? Yes, a store-bought refrigerated or frozen pie crust will work perfectly for this recipe to save time.
- How to prevent the crust from burning? The foil trick is essential. Covering the edges of the crust for the first part of baking prevents them from getting too dark while the center of the pie bakes through.
- Why does the baking time vary so much? Pecan pies are a type of custard pie, and their baking time can be affected by the temperature of the ingredients, the type of pie pan used (glass vs. metal), and variations in oven temperatures.
What To Serve With This Pie
This is an incredibly rich and sweet pie that is best served in small slices.
- A dollop of unsweetened or lightly sweetened whipped cream
- A strong cup of black coffee or espresso to cut the sweetness
- A scoop of vanilla bean ice cream
How To Store This Pie
- Refrigerate: Once cooled, cover the pie and store it in the refrigerator. It will keep for up to 4 days. It can be served chilled or allowed to come to room temperature.
Pie Nutrition Facts
- Calories: 580 kcal
- Carbohydrates: 75g
- Protein: 6g
- Fat: 32g
- Saturated Fat: 12g
- Sodium: 350mg
- Fiber: 3g
- Sugar: 55g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Yes, this is a very classic, Southern-style pecan pie recipe, known for its sweet, gooey, custard-like filling and crunchy pecan topping.
Yes, you can use dark corn syrup. It will give the pie a slightly deeper, more molasses-like flavor and a darker color.
A runny pecan pie is almost always a sign that it was under-baked. The egg-based custard filling needs to be cooked until it is fully set. Don’t be afraid to give it that extra 20 minutes in the oven if it’s still very jiggly.
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The Pie That’ll Make You Cry Recipe
Course: DessertCuisine: AmericanDifficulty: Easy10
servings15
minutes1
hour15
minutes580
kcalA classic, incredibly rich, and gooey Southern pecan pie with a sweet, custard-like filling and a crunchy layer of chopped pecans.
Ingredients
1 Unbaked Pie Crust
1 cup White Sugar
3 Tbsp. Brown Sugar
1/2 tsp. Salt
1 cup Corn Syrup
3/4 tsp. Vanilla
1/3 cup Melted Butter
3 Eggs, Beaten
1 cup (heaping) Chopped Pecans
Directions
- Prepare your unbaked pie crust in a 9-inch pie pan.
- Mix all filling ingredients (sugars, salt, corn syrup, butter, eggs, vanilla) together in a bowl.
- Sprinkle the chopped pecans on the bottom of the pie crust.
- Pour the syrup mixture over the pecans.
- Cover with foil and bake at 350°F for 30 minutes.
- Remove foil and bake for another 20-45 minutes, until the center is set and not overly jiggly.
- Let cool completely for several hours before slicing and serving.
Notes
- This pie is very sweet and rich, so it’s best served in small slices.
- Baking time can vary significantly, so check for doneness by gently shaking the pie; it should be mostly set.
- Covering the crust with foil for the first half of baking is crucial to prevent it from burning.
- For the best results and cleanest slices, the pie must be allowed to cool completely, preferably overnight.