Amish Pecan Pie Recipe – Amish Pie
Amish pecan pie is a classic sweet dessert that finds its way to our Thanksgiving table every year. After stuffing myself on turkey and all the sides, I still always find room for a slice of pecan pie with a cup of coffee. It’s the final touch to a perfect meal, and it wouldn’t feel quite complete without it.
This creamy pecan pie is very easy to make, and it’s the perfect balance of sweet, salty, and creamy custard with crunchy pecans on the top. It is melt-in-your-mouth amazing!
Not So Sweet Pecan Pie
I absolutely love pecan pie, but some recipes are simply too sweet for my taste. However, this is a less sweet pecan pie and the only recipe I ever use.
A lot of pecan pie recipes are simply sugar, corn syrup, eggs, butter, and pecans. But this holiday pecan pie recipe has less sugar and syrup, with added cream, which helps to make it less sweet.
What kind of Pie is American’s Favorite?
What’s your favorite kind of pie? I honestly cannot remember ever eating any pie that I didn’t like because pies are just that amazing! But I have to say that Amish pecan pie is among my top favorites. If I had to choose one favorite, it would be a close battle between pumpkin custard (recipe here), Dutch apple (recipe here), and this creamy pecan pie.
And I think pecan pie is probably one of the most popular holiday pies in the USA, along with apple, and pumpkin, for Thanksgiving. It appears in the top ten favorites. But, according to votes taken, apple pie has won the number one spot for being American’s favorite pie.
Grandma’s Pecan Pie
Thinking about grandma’s pecan pie takes me back to family Christmases around her table. Because she always made Amish pecan pies for Christmas, and they were quite delicious.
My grandparents were with the Old Order Amish church in the Lancaster County, PA area. And we lived in the same house with them (they lived in the dauddy end – a small addition added to the main house for the grandparents, which is very common among the Amish). But my grandpa passed at age sixty-nine when I was only eight years old. So I don’t have a lot of memories of my grandpa. But due to having diabetes, he had one leg amputated. And one memory I have was seeing him out watering flowers on his little stool with wheels. He loved flowers and always kept them beautiful.
But I spent a lot of time with my grandma, and I have fond memories of many Christmas dinners in her kitchen.
Holiday Pecan Pie Recipe
- Can I bake my holiday pecan pies ahead of time?
When you are doing a lot of cooking for Thanksgiving or Christmas, it is nice to be able to prepare as much of the food as possible a day or two in advance. And I usually bake my pies the day before I want to serve them. Pies are the best when they are fresh. But I also like to have them chilled, unless it’s a pie that I want to serve warm with ice cream. So it works great to bake them a day ahead.
But this Amish pie can easily be made two or three days before your event. They will still taste great. Refrigerate your pecan pie, loosely covered with a tea towel. As the crust will get soft if it is tightly covered.
- Can I freeze pecan pie?
You can even bake pecan pies a week or two ahead. Wrap your pies tightly and freeze them. Remove them from the freezer the day before your event. Loosely cover and thaw overnight in the refrigerator.
More Amish Pie Recipes and my Pie Crust Recipe to use for your Amish Pecan Pie…
Amish Never-fail Flaky Pie Crust Recipe
Pennsylvania Dutch Shoofly Pie Recipe
Peanut Butter Cream Pie Recipe
Amish Apple Schnitz Pie Recipe
Check out my YouTube channel at My Amish Heritage
Amish Pecan Pie Recipe
Ingredients
- 3 eggs, beaten
- 3/4 c. Karo syrup
- 1 tsp. vanilla extract
- 1/2 c. sugar
- 1/4 c. brown sugar
- 1 Tbs. all-purpose flour
- 1/8 tsp. salt
- 1/2 c. heavy cream
- 2 Tbs. melted butter
- 1 1/2 c. pecans
- 1 unbaked 9" pie shell
Instructions
- Preheat the oven to 400°.
- Whisk the sugars, salt, and flour in a bowl.
- Add the beaten eggs, Karo, and vanilla. Mix well.
- Add the cream and melted butter and mix to combine.
- Place pecans into the bottom of the unbaked pie shell. You can use halved pecans or chopped, whichever you prefer.
- Pour the cream mixture over top of the pecans.
- Bake immediately, at 400° for 15 minutes.
- Reduce the temperature to 350°, and bake for an additional 25 – 35 minutes. It's ok if the center has a little jiggle, but it should seem stable, and the outer edges of the pie should be puffed up a bit.
- Cool at room temperature. Store in the refrigerator lightly covered.