I love calling things “classic.” It makes them seem more profound, filled with gravitas, or timeless, even. Think “classic Napa cabernet” or maybe a “classic Ford Mustang.” Perhaps, too, “classic” also sounds pretentious and over-priced. Well, I’ve no idea whether or not this pecan pie is a classic, but if in fact it is, then I’m going for “timeless” and “profound” rather than “pretentious” and “over-priced.”

my classic pecan pies

Actually, I got the recipe for the whole thing from The 1997 Joy of Cooking. That book has to be a classic, right?

I’ve always loved pecan pie. In college at the University of Virginia, I would eat a slice or two or three whenever it was available in the dining hall. Eventually, I cut back to just one piece, as I wanted to lose some weight. (Pecan pie was the only dessert that I allowed myself then and since they only offered it every few weeks, it worked as a treat to spur me on to reach my weight goal.)

I made these pies for Thanksgiving by special request. Our friend and perennial “Tofurkey-Day” host, John, wanted one for the meal and another to enjoy later.

I prepared the “flaky pastry dough” from the ’97 Joy. Pre-made would work.

key ingredients for pecan pie pecan halves and pie crusts

“classic” pecan pie

This recipe is for two pies.

4 cups pecan halves
1 cup sugar
1 cup brown sugar
1 cup light corn syrup
1 cup dark corn syrup
6 eggs
10 tbsp melted butter
2 tsp vanilla
1 tbsp rum
1 tsp salt

Pre-heat oven to 375F. Place pecan halves on a large baking sheet and bake to lightly toast, about five minutes.

Whisk remaining ingredients together. Fold in pecans.

Line two pie dishes with crust—either homemade or store bought. My dishes were two different shapes, which affected cooking time.

Pour about half of pecan mix into each crust. The ’97 Joy recommends glazing the remaining crust with egg yolk but I forgot.

Bake 35 to 45 minutes until pie is firm around the edges and slightly wobbly in the center. Remove to a cooling rack. Cool completely. Easy and decadent.