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Suzanne's Best Pecan Pie

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“NO CORN SYRUP! This was my first attempt at pecan pie and will never use another recipe. My mother has been famous for her pecan pie for decades and this beats out hers! My guests and I all agreed this was the best pecan pie ever and it was very easy! My picky non-pie eating sweetie had seconds and could not stop raving (which he never does!). This was the biggest hit of my entire Thanksgiving dinner. No one touched the pumpkin pie! This uses Brown Rice Syrup which is more healthful, less sweet and tastes like caramel. It is OUTSTANDING in pies and can be bought at a natural foods store. The key to really delicious pecan pie that sets well is to grind the walnuts!”
READY IN:
55mins
YIELD:
1 pie
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350.
  2. In a saucepan, combine syrups, brown sugar, butter and vanilla. While stirring, bring to a boil so the butter and sugar dissolve. Remove from heat and add cream and brandy. Set aside.
  3. While mixture is cooling, grind pecans in a food processor.
  4. In a mixing bowl, beat eggs with an electric hand mixer or fork.
  5. Add pecans and syrup mixture to the eggs and stir well with a fork.
  6. Pour into frozen, unbaked pie shell and place on a cookie sheet.
  7. Bake for 45 minutes.
  8. After removing from the oven, brush the top of the pie and the crust with heavy cream.
  9. Cool completely! Serve with fresh whipped cream if desired.
  10. This can be made a day or 2 in advance and keeps very well covered in foil.

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