Pie is almost as traditional at Thanksgiving as turkey, and the most popular variety is pumpkin, of course. Apple and cherry follow as contenders in the top five (according to magazine polls), as well as pecan, especially in the South. Store-bought pecan pies are usually sickly sweet and have less than an adequate amount of pecans (which is, of course, the whole point of “Pecan Pie”), not to mention a less than flaky and often cardboard-tasting crust. The following recipe for Mitch Hurley’s Pecan Pie has been the pecan pie of choice in our family for years. The recipe was graciously shared many years ago by Mitch Hurley, a connoisseur of pecan pie; the ingredients are simple – nothing fancy, but the combination is divine. This recipe sets up every time and has the perfect balance of pecans to filling. Pecan pie is so rich, one pie serves at least 12, and the only adornment needed is a bit of real whipped cream that has been slightly sweetened. If it is more convenient, the filling makes great pecan tarts too; just divide the filling between 12 medium-sized tart shells.
Although homemade pie crust is preferable, and easy once you have had a little practice, ready rolled crusts are acceptable and are a no-brainer. It’s a good idea to avoid the frozen crusts unless absolutely necessary, since they are generally dry and not flaky. My family is large, so we have the fun of serving seven or eight different varieties of pie at our Thanksgiving dinners. I save time by making a batch of Basic Pie Crust Mix and roll them out one after another. For those who want to make only one or two pies, Basic Pie Crust is the way to go.
1 cup light corn syrup
1 cup brown sugar
1/3 teaspoon salt
1/3 cup melted butter
1 teaspoon vanilla
3 beaten eggs
1 1/2 cups pecan halves
1 9” pie crust
- Preheat oven to 350°.
- Mix the light corn syrup, brown sugar, salt, butter, vanilla, and eggs on the lowest speed of the mixer, or whisk together. Do not overmix or there will be bubbles and foam on the pie.
- Fold in the pecans.
- Pour the filling into the prepared pie crust.
- Bake 45-50 minutes or until the filling is set.
- Cool on a rack before cutting.
- Pie can be stored at room temperature (covered with plastic wrap) up to 3 days.
Amount Per Serving
Calories 403 Calories from Fat 215
Percent Total Calories From: Fat 53% Protein 4% Carb. 43%
Nutrient Amount per Serving
Total Fat 24 g
Saturated Fat 8 g
Total Carbohydrate 43g
Dietary Fiber 1 g
Sugars 0 g
Protein 4 g
Vitamin A 10% Vitamin C 0% Calcium 0% Iron 12%