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Bake Sale Betty’s Pecan Pie

by on November 13, 2009 · 15 comments

Today’s pie was courtesy of C&H sugar who sent an email with an offer I couldn’t refuse – “Try a recipe from our website and we’ll send a gift card to cover ingredients.” I was so happy I went straight to C&H Recipe Collection and picked the first recipe that sounded good — Bake Sale Betty’s Pecan Pie. How could a buy by “Bake Sale Betty” be anything less than spectacular?

whole pecan pie 001

I bought the ingredients last night and made the pie today. It was good, maybe great as far as flavors go. It had a lot of depth from the combination of dark corn syrup, brown sugar and vanilla, and since the recipe has less sugar than others, it wasn’t cloying sweet.

pecan pie slice

Thanks C&H and Bake Sale Betty for the recipe. Now I hope you won’t mind that I changed it some.

1. First off, the pecans needed toasting. Toast them for about 8 minutes at 400 before proceeding with the recipe. I’m scared to make pecan pie without toasting the nuts. I’ve been doing it since I was 14.

2. Whoops! Betty forgot to say how much vanilla to use. I used a full teaspoon. I like Betty more now that I know she’s not perfect.

3. Betty’s oven must be really slow because a bake time of 425 for 20 minutes plus 350 for another hour is ridiculous. I baked the pie at 425 for 10 minutes and at 325 for 35. It was shaky when I took it out of the oven and set up perfectly when cool.

Bake Sale Betty's Pecan Pie
 
Prep time
Cook time
Total time
 
An old pie recipe from C&H sugar
Author:
Recipe type: Dessert
Cuisine: American
Serves: 8
Ingredients
  • 1 pie shell, 9-inch, unbaked
  • 3 eggs, lightly whisked
  • 1 cup corn syrup, dark
  • 1/2 cup C&H Pure Cane Golden Brown or Dark Brown Sugar, firmly packed
  • 2 oz. butter, melted
  • 1 teaspoon of vanilla
  • 1/2 cup pecans, chopped
  • 1/3 cup pecan halves, toasted
Instructions
  1. Preheat oven to 425°F.
  2. In a large bowl, mix together eggs, corn syrup, sugar, butter and vanilla. Set aside.
  3. Sprinkle chopped pecans in pie shell and then add pecan halves. Pour pie filling over nuts.
  4. Bake pie at 425°F for 20 minutes. Lower oven temperature to 350°F and bake until pie filling is firm, approximately one hour. Note: I baked this pie for 10 minutes at 425 then reduced the heat to 325 and baked for 35 minutes. the pie was slightly shakey in the center and set up perfectly.

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Published on November 13, 2009

{ 15 comments… read them below or add one }

Memoria November 13, 2009 at 9:52 pm

What a beautiful pie!

Daydreamer Desserts November 13, 2009 at 11:06 pm

That pie looks mouthwatering amazing!

Katrina November 13, 2009 at 11:08 pm

I fear this kind of pie. Because I love nuts and love pecan pie and no one else around here does, so I’d eat WAY too much of a whole pie! Way to catch those Betty boo-boos! ;)

Karen November 13, 2009 at 11:22 pm

Bakesale Betty is just a couple of miles from here – I haven’t tried their pie, only the cookies and scones. The owner is a young woman from Australia (not even named Betty) and she wears a bright blue wig! She started out selling her wares at the farmers’ market and now has a very popular bakery which opened maybe 3 years ago. People line up out the door for her famous fried chicken sandwich. Next time you are in the Bay Area you should come over the East Bay and check it out!

Gloria November 13, 2009 at 11:24 pm

My mouth is watering for this pie! I looked at the recipe. Did you add the pecan halves after you poured in the liquid over the chopped pecans?

Anna November 14, 2009 at 8:01 am

So Bake Sale Betty is a store? I’ll have to look them up. Ha. Maybe their ovens work differently than home ovens. Who knows. The pie is good ,though!

Gloria, I used half chopped nuts and half whole and poured the filling over the nuts. At the end, I made a ring with some reserved pecans. If you have a lot of time (and patience), you can make concentric circles over the top of the whole pie. I think it looks good with just one circle of pecans.

Sue November 14, 2009 at 8:13 am

Beautiful pie! Really beautiful pie. I’d like a small piece. Pecan pie is a favorite of mine. I rarely make it because it’s not a favorite of anyone else’s in my family and like Katrina if I made it I’d have way too much pie for one. Sigh!

CindyD November 14, 2009 at 8:36 am

Looks beautiful and sounds fantastic. Katrina better not look at the pecan pie just posted on King Arthur’s Baking Banter.

HeartofGlass November 14, 2009 at 8:58 am

Pecan pie is one of life’s guilty pleasures. I wonder if the original time was so long because Betty didn’t roast the nuts–roasting the nuts saves energy and gets the pie to the table more quickly!

Trish November 14, 2009 at 9:07 am

Well now, I couldn’t agree more…this would definitely catch my eye as the pie to make!!!!!

clumbsycookie November 14, 2009 at 9:10 am

If pecans were readly available here I would make pecan pie all the time! This looks like an awesome one!

Lisa Ernst November 14, 2009 at 9:35 am

Beautiful pie, masterfully done! For fun, I decided to look up vegan pecan pie, and they do exist. However, the first recipe that came up called for mostly water with some thickeners and sugar. Kind of a low fat type of thing. I totally agree about roasting the pecans — it makes all the difference.

Louise November 14, 2009 at 11:52 am

Very attractive pie. This is probably heresy for a dessert lover, but I only like pecans in goop to the extent of pecan tassies. Just a little bite is good for me. ;-)

marina mott November 14, 2009 at 1:37 pm

Yammy!!! I was looking for this recipe! Thanks for share!

Pecan Pie Paul December 16, 2009 at 6:38 pm

Great pecan pie!!

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