Easy Pecan Pie Recipe | ANYONE Can Make This 🥧

Want to know a pie recipe that anyone can make?
Try this delicious & EASY Pecan Pie Recipe! It's so simple that anyone can make it & it's sure to really add to your holiday meals 😋
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Get the printable recipe here! 👇
mariesaba.com/...

[@marieskitchen]

Get your recipe here! 👇 mariesaba.com/recipes/bourbon-pecan-pie/

[@gingerhamby8356]

Hello - I just discovered your videos a couple of weeks ago and do so love them. I am a fairly experienced baker with rolls, cakes and the like, but I have never been able to bake a decent pecan pie. My pecan pies are always soupy (tasty, but soupy - and it is my husband's favorite so I would like to get it right). I have always used store bought crusts for my other pies. After discovering your crust recipe, I made it with my coconut cream filling, and then my dutch apple filling. They turned out fabulous. Now I want to make your Pecan Pie recipe. I have the crust in the freezer ready to go. You explain to start at baking the pecan pie at 425 for 15 minutes then turn it down, but not the temp to turn down to. I checked your recipe and it says 350 for 45 to 50 minutes, but doesn't say how long it will take to cool and set up (oh, and since it is Bourbon Pecan Pie, it it the same as this - just leave out the bourbon). My question is, how will I know for sure when it is done to avoid having to eat it with a spoon? I have tried so many fool-proof recipes that end up soupy. Are there any hints you can give so that I can avoid that. I can't imagine what it is that I have been doing wrong all these dozens of time. Thank you so much for all your videos. They are wonderful to an anxious pecan pie baker.

[@marieskitchen]

Hi Ginger! Thanks for watching 🥰 So glad you enjoyed the videos! Great questions! So this pecan pie, especially without bourbon, and with the flour in the filling should set up nicely after cooking. But you never know with pies right lol 🤪 So I would check the pie after a total of 45 minutes (and I should add this to the recipe!). Give the pie a little shake and see if the center moves. It should just *barely* jiggle in the very center. If you have an instant read thermometer, pop it in the center (without puncturing the crust); it’s done at about 200 degrees. If you think it needs a little more time and if the crust is getting too brown, you can lay a piece of foil on top to protect the crust and continue cooking for 15-20 minutes more. If the center cracks, it’s technically overdone and not quite as pretty but will still taste delicious! Be sure to let it cool completely before serving. Like overnight or at least 4 hours. The filling needs to set up. If by chance you cut into it and the filling is still soft, put it back in a 325 degree oven (with foil to protect the crust) and bake for 15-20 mins more, then let cool completely again. Hope that helps! I’ll make the pie again this week and see if I can give you any more tips! I’m learning every day too 🥰 Hugs, Marie

[@jerrilynernsting903]

Yummy pecan pie😊😊

[@ceciliapalacio2846]

Thank you for the great recipe🎉🎉🎉🎉🎉🎉🎉🎉🎉 At what temperature do you lower it after the first 15 min of 425 and how long does it take

[@sakinahwahab9456]

You know I'm totally blind and I appreciate the way your video is very descriptive very explainable and I am going to do this. I only have problems with the cross. But I kind of ripped the crust and I kind of feel it out according to the shape of the pan and I sort of feel how the pan is in anyway, somehow to crush it comes out. Anyway the feeling will be wonderful. Thank you very much keep up the good workg

[@marieskitchen]

My goodness this is amazing! What a wonderful story. I’m so inspired by the patience that must be required to bake a pie crust while blind. Thanks for sharing. Let me know if there’s anything else you’d like to learn! Would love to help.

[@Dunyacyrus]

please provide memasurements !

[@marieskitchen]

Hi! Thanks so much for your feedback 👍🏻 I will include measurements in the future. Stay tuned, Marie