Pecan pie

Introduction

Pecan pie is a beloved Southern dessert made with a rich, syrupy filling and crunchy pecans, all nestled in a buttery pie crust. It’s the perfect combination of sweetness and nuttiness and is a staple during holidays like Thanksgiving or Christmas.

Ingredients

• 1 pie crust (store-bought or homemade)
• 1 ½ cups pecan halves
• 1 cup corn syrup (light or dark)
• ¾ cup brown sugar (packed)
• ¼ cup unsalted butter, melted
• 3 large eggs, beaten
• 1 teaspoon vanilla extract
• ¼ teaspoon salt
• 1 tablespoon all-purpose flour (optional, for thicker filling)

Step-by-Step Recipe

1. Preheat the oven to 350°F (175°C). If using a homemade pie crust, roll it out and place it into a 9-inch pie pan. Press the edges gently to form a rim.
2. Prepare the filling: In a large bowl, combine the corn syrup, brown sugar, melted butter, eggs, vanilla extract, and salt. Mix well until smooth. If you’d like a thicker filling, stir in the tablespoon of flour.
3. Add the pecans: Stir in the pecan halves. You can reserve a few whole pecans to decorate the top of the pie later.
4. Assemble the pie: Pour the pecan mixture into the prepared pie crust. If desired, arrange the reserved whole pecans on top of the pie for decoration.
5. Bake the pie: Place the pie in the preheated oven and bake for about 50-60 minutes, or until the filling is set and slightly puffed. A knife inserted into the center should come out clean, though the filling will still jiggle a little when the pie is done.
6. Cool: Allow the pie to cool completely on a wire rack before slicing. This will help the filling set fully.

Tips for the Perfect Pecan Pie

• Prevent overbaking: If the crust is getting too dark before the filling is done, cover the edges with aluminum foil or a pie shield.
• Crispier crust: To prevent the bottom crust from becoming soggy, you can bake it for 10 minutes before adding the filling (blind bake).
• Add a twist: For extra flavor, try adding a shot of bourbon or a teaspoon of cinnamon to the filling.
• Storage: Pecan pie can be stored at room temperature for up to 2 days or refrigerated for up to a week.

Variations

• Chocolate Pecan Pie: Add ½ cup of chocolate chips to the filling for a chocolatey twist.
• Maple Pecan Pie: Substitute the corn syrup with pure maple syrup for a rich, earthy flavor.
• Vegan Pecan Pie: Replace the eggs with a flaxseed egg and use dairy-free butter. Opt for maple syrup or agave nectar in place of corn syrup.

Health Considerations and Nutritional Value

Pecan pie is a rich, indulgent treat, so enjoy in moderation! Pecans provide healthy fats, but the pie itself is high in sugar and calories. To make it slightly healthier, consider using a lighter syrup or reducing the sugar content.

Pecan pie

Pecan pie is a beloved Southern dessert made with a rich, syrupy filling and crunchy pecans, all nestled in a buttery pie crust. It’s the perfect combination of sweetness and nuttiness and is a staple during holidays like Thanksgiving or Christmas.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr

chill time 2 hours hrs

Total Time 3 hours hrs 20 minutes mins

Servings: 7

Course: Dessert

Cuisine: American

Ingredients Method Notes

Ingredients

  

• For the Crust
• 1 1/4 cups all-purpose flour
• 1/2 tsp salt
• 1/2 cup unsalted butter cold and cubed
• 3 –4 tbsp ice water
• For the Filling
• 3 large eggs
• 1 cup light corn syrup or maple syrup for a twist
• 1 cup brown sugar packed
• 1/3 cup unsalted butter melted
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1 1/2 cups pecan halves

Method

 

1. Prepare the Crust:
2. In a large bowl, whisk together the flour and salt. Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
3. Add ice water, 1 tablespoon at a time, mixing until the dough comes together.
4. Form the dough into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
5. Roll Out the Crust:
6. Preheat your oven to 350°F (175°C).
7. On a lightly floured surface, roll out the dough into a circle about 12 inches in diameter. Place it in a 9-inch pie dish, trim any excess, and crimp the edges. Refrigerate the crust while you prepare the filling.
8. Make the Filling:
9. In a medium bowl, whisk the eggs until lightly beaten. Add the corn syrup, brown sugar, melted butter, vanilla extract, and salt. Mix until smooth and fully combined.
10. Assemble the Pie:
11. Scatter the pecan halves evenly over the bottom of the crust. Pour the filling mixture over the pecans, allowing them to float to the top.
12. Bake the Pie:
13. Bake in the preheated oven for 50–60 minutes, or until the filling is set but slightly jiggles in the center when gently shaken. If the crust browns too quickly, cover the edges with foil or a pie shield.
14. Cool and Serve:
15. Allow the pie to cool completely on a wire rack, about 2 hours, to set the filling. Serve at room temperature or slightly warmed, with whipped cream or a scoop of vanilla ice cream.

Notes

• Make Ahead: Pecan pie can be made a day in advance and stored at room temperature.
• Storage: Store leftovers in the refrigerator for up to 3 days or freeze for up to 3 months.
• Variations: Add 2 tablespoons of bourbon or rum for an extra depth of flavor, or sprinkle in a handful of chocolate chips.