Boiled Pecan Pie

Boiled Pecan Pie – no more runny pecan pie filling! This recipe is fail-proof! Boil the filling and then bake the pie. THE BEST I’ve ever eaten! Can make several days in advance.

Boiled Pecan Pie - no more runny pecan pie filling! This recipe is fail-proof! Boil the filling and then bake the pie. THE BEST I've ever eaten! Can make several days in advance.

This recipe is from my Mom’s friend, Vickie Jernigan.  This is Vickie’s “go-to” pecan pie.  I usually use the recipe on the back of the Karo syrup bottle.  I was really interested in Vickie’s recipe because the filling is boiled before baking.  I had to give it a try!

This pie was fantastic!  Chicken Legs absolutely loved it.  The filling is a little firmer than the Karo syrup recipe.  It was much easier to cut and stayed together on the plate nicely.  I added a dash of cinnamon to the filling.  I thought it added a nice holiday flavor to the pie.  This will be on our Thanksgiving menu.  It should be on yours too!

Boiled Pecan Pie - no more runny pecan pie filling! This recipe is fail-proof! Boil the filling and then bake the pie. THE BEST I've ever eaten! Can make several days in advance.
Chicken Legs would like it noted, that he cut this perfect piece of pie.





Yield: serves 6

Boiled Pecan Pie

prep time: 10 MINScook time: 50 MINStotal time: 60 mins

ingredients:

  • 1 cup sugar
  • 1 cup light corn syrup (Karo)
  • 1 Tbsp flour
  • 1/2 stick butter
  • 1 cup chopped pecans
  • 3 eggs
  • 1/4 cup heavy cream
  • 1/8 tsp cinnamon (optional)
  • 1 tsp vanilla
  • 1 (9-inch) deep dish pie shell

instructions:

  1. Preheat oven to 350ºF.
  2. In a large saucepan, mix together flour, sugar and Karo syrup.  Stir and bring to a boil over medium-high heat.  Remove from heat.
  3. Melt butter and whisk into eggs.  Slowly whisk in 1 cup of the boiled sugar mixture into the egg mixture.  Whisk the egg mixture into the remaining filling.  Stir in pecans, vanilla, cinnamon and heavy cream.
  4. Pour into pie crust.  Bake 50-60 minutes, until middle is firm.  Allow to cool before serving.

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Comments

  1. I made a boiled pecan pie years ago and it was fabulous. I think it was a Cook's Illustrated recipe, but I've lost track. For some reason I only made it once, which is weird because it was such a hit.

  2. To make your pie your pie firm up just add about a TBS of flour to it when you are adding the sugar. This will make for a better pie

  3. Stephanie, yes we did let it cool, it was still liquidy inside. I put it back in the oven for 25 minutes last night and this morning it was more firm but still too runny for slicing. I put it back in for 20 minutes and left it to cool. Hopefully it will be ready when we get home after work. I used the low calorie version of the light corn syrup that's the only thing I can think of as to why the pie wasn't done after being in the oven for so long.

  4. Tricia – did you let the pie cool completely before slicing? It needs time to set up after baking. My pie was better the next morning after it completely cooled – we ate some after it cooled for a few hours, it was delicious, but easier to slice and stay together the next morning.

  5. Tricia – Light corn syrup is the clear Karo syrup. They also make a dark corn syrup, but I always use the light corn syrup in my pecan pies.

  6. If the middle is jiggly does that mean it it's finished baking yet? I have it in the oven now and it's been in there over 40 minutes, not sure if I should take it now. I will go for it, cross your fingers!!

  7. Do you have to boil the mixture for any length of time, or is it just until it comes to a boil? I wanna give this one a try 🙂

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