Double Pecan Pie

Double Pecan Pie

Written by on in American, Dessert, Holidays, Parve
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If I ever tried not to make Double Pecan Pie for Thanksgiving; there would be mutiny! It is the perfect pie for the nut lovers amongst us. In my case, that extreme nut lover is my husband. When developing this Double Pecan Pie, I added a layer of chopped nuts to the pie mixture. For the nuts on the top of the filling, I use the largest and most perfect pecans in my supply. When you arrange them neatly in concentric circles, the results are beautiful. The filling puffs up a bit over the top of the nuts and Voila! It’s a slam dunk.

This pie is very rich. After a huge Thanksgiving meal, a small slice of pie is just enough to satisfy the need for something sweet after all the herb infused dishes. Of course, if you haven’t stuffed yourself, a larger slice works too. Enjoy!

Bonus: this pie can be made in advance an frozen!

For another recipe based on pecans. try my Mini Pecan Tarts.

Double Pecan Pie

By Gloria Kobrin Published: December 18, 2013

  • Yield:

  • 10 small slices (10 Servings)

Ingredients

  • Dough for 9 inch Single Crust Pie
  • 3 large Eggs
  • 1/4 teaspoon Salt
  • 1/2 cup Sugar
  • 1/2 cup light corn syrup or 1/4 cup agave
  • 1/2 cup Molasses
  • 1 teaspoon Vanilla Extract
  • 3 tablespoons Non-dairy Margarine melted
  • 1 1/2 cups Chopped Pecans
  • 2 cups Whole Pecans

Equipment

  • 1 9-10 Inch Pie Dish
  • 1 Rolling Pin
  • 1 Whisk
  • 1 Mixing Bowl
  • 1 Cooling Rack

Directions

  1. Bring pie dough to room temperature. Roll dough out on a lightly floured surface until it is about 1/8” thick. Line pie dish with dough. Prick dough lightly with fork and refrigerate one hour or until needed.
  2. Whisk eggs well in mixing bowl. Add sugar, corn syrup/agave, molasses, salt, vanilla, and margarine and whisk again until all ingredients are well blended. Add chopped nuts and stir well.
  3. Preheat oven to: 350˚ F.
  4. Pour pecan mixture into pie shell. Arrange whole pecans attractively over the top of pie. Place filled pie shell on the lowest level of your oven. Bake 45-50 minutes or until pie is puffed and brown. Remove baked pie from oven and cool completely on rack. Serve pie at room temperature.
  5. Note: This pie may be frozen.