Pecan Pie with Graham Cracker Crust

Thanksgiving dinner just doesn’t seem complete without a generous slice of pecan pie topped with a scoop of vanilla ice cream.  Between the warm, custardy filling, the delicious rich pecans, and the texture of the graham cracker crust, this Pecan Pie with Graham Cracker Crust is the perfect pie for the fall season.

My other favorite pie is the Chocolate Cream Pie.  Check out the no bake version.

Steps to Pecan Pie with graham cracker crust goodness:

For the Crust:

I use a graham cracker crust because I like the taste and because it’s so very easy to make at home.  I confess, I have absolutely no time or desire to roll out a traditional pie crust, especially when I am making 10 plus other dishes.

If you want, you can substitute this for a store-bought crust.

Combine the ground graham crackers and 1 teaspoon of the sugar.

Melt 8 tablespoons of the butter.  Stir the butter into the ground graham cracker.

Press the mixture into a 9.5 or 10 inch pie pan.

Refrigerate for at least 30 minutes.

For the Filling:

Chop 2 cups of the pecans. Set aside.

In a saucepan, melt the remaining 3 tablespoons of butter on low heat.

Add the sugars, cornstarch, cream, and corn syrup.  Cook until the sugars melt.  Remove from heat.

Beat the eggs  with the vanilla and rum (if using) in a small bowl.  Mix a couple of tablespoons of the hot mixture into the eggs to temper the eggs.

Gradually, whisk or stir the eggs and add to the hot mixture.  Return to heat.  Cook until the mixture starts to thicken.

Chop 1-1/2 cups of pecans.

Stir in the chopped pecans. Cook until the mixture coats the pecans.

Pour into the pie shell.  At this point, you could be ready to bake the pie.  However, we want that pretty, traditional Pecan Pie look, so we are going to start decorating it.

Pick out the best looking pecan slices in the bag and lay them on top of the pie.  Starting with the outer edges, decorate with the remaining whole pecan slices.

Bake in a preheated oven at 350 degrees Fahrenheit for about 45 to 50 minutes.

Allow the pie to cool completely before slicing.  Otherwise, it will still be runny.  I would bring it to room temperature and them refrigerate for at least an hour.

Serve with Vanilla Ice Cream, Butter-Pecan Ice Cream and/or whipped cream.

Okay, so I may have gone a little overboard with the ice cream, but it’s Thanksgiving, right? 😉

Enjoy.

Variations

After the pie crust has cooled, pour 3 tablespoons of the warm caramel sauce or chocolate sauce on the bottom of the pie crust.  Return the pie crust to the refrigerator for 5 minutes before you pour the pecan pie filling into it.

You could also stir into the custard mixture 1/2 to 3/4 cup of chocolate chips.  Just a thought.  I believe I think too much…about delicious food.