Biltmore Pecan Pie

November 21, 2014

Happy Week Before Thanksgiving everyone!

Next week, on Thanksgiving morning, I’ll be making this easy yet so delish pecan pie! I’ve made the pecan pie for Thanksgiving for the past 6 years, and THIS is my go-to recipe. 6 years ago, the hubs took me on a vacation to The Biltmore Estate. While there, we attended a cooking class…..and I bought this cookbook:

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Inside of the book is this incredible pecan pie recipe.

THIS is the recipe.

Pecan Pie

3/4 cup packed brown sugar

3/4 cup granulated sugar

1/2 cup corn syrp

2 tablespoons of cake flour

1 teaspoon of salt

2 tablespoons of melted butter

5 eggs, lightly beaten

2 cups chopped pecans (I finely chop mine in the food processor)

1 unbaked pie shell

Preheat the oven to 350. Combine the sugars and corn syrup and beat with the paddle attachment until smooth. Add the flour and salt and mix as well. Beat in the melted butter and then add the eggs gradually, scraping the bowl frequently.

Sprinkle the pecans in the pie shell. Spread the filling over the pecans. Bake for 40-50 minutes

Serve with whipped cream.

Serves 6-8.

You are welcome and Happy Turkey Day!

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