Pecan Pie

🕒 Prep: 15 min
🔥 Cook: 1 hour 10 min
🍽 Serves: 8
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Pecan pie is a classic dessert that has a special place in many hearts, particularly around the holiday season. It's rich, nutty, and indulgent — a true treat for those who love desserts with a bit of crunch. This recipe is straightforward enough for beginners but satisfying for seasoned bakers.

Ingredients for Pecan Pie

Pie shell: The foundation of our pie, it holds the filling together. Store-bought or homemade, your choice!

Granulated sugar: Sweetens the pie and helps create that classic gooey texture.

Light corn syrup: Adds sweetness and ensures the pie has a smooth, cohesive filling.

Unsalted butter: Adds richness and flavor, helping to bind everything together.

Eggs: Essential for setting the filling, giving it structure and body.

Vanilla extract: Enhances flavor and adds warmth to the pie.

Salt: Balances sweetness and enhances the overall flavor.

Pecan halves: The star of the show, providing crunch and a distinctive nutty flavor.

Tips & Tricks

  • Use room temperature eggs for a smoother mix.
  • If the crust browns too quickly, cover the edges with foil.
  • Gently shake the pie to test doneness; a slight jiggle in the center is okay as it will set while cooling.

Serving Suggestions

For a delightful experience, serve your pecan pie slightly warm. A scoop of vanilla ice cream or a dollop of whipped cream adds a creamy contrast to the nutty sweetness. Consider a light dusting of cinnamon for added aroma and flavor.

Frequently Asked Questions

Can I use dark corn syrup instead?
Yes, but the flavor will be richer and might have a more pronounced molasses taste.
How can I store leftover pecan pie?
Wrap it tightly and keep it in the fridge for up to four days. You can also freeze it for up to two months.

Pecan Pie Recipe Walkthrough

First things first, preheat your oven to 350°F (175°C) so it's ready to go when you are. This step is all about multitasking, so while the oven warms up, grab a large mixing bowl. In it, whisk together the sugar, corn syrup, melted butter, eggs, vanilla extract, and salt. You want everything well combined, with no streaks of egg whites.

Once your mixture is smooth, toss in those beautiful pecan halves. Stir them around gently so every pecan gets a nice coating of the sweet, buttery mixture. Now, take your unbaked 9-inch pie shell and pour the filling in. Try to spread the pecans evenly — they should float up to the top naturally, creating that classic pecan pie look.

Place the pie on a baking sheet. This not only makes it easier to handle but also catches any potential drips. Slide it into your preheated oven for about 60 to 70 minutes. You’re looking for a golden brown color, and the center should be set — not jiggly like jelly, but not rock hard either. Let it cool before slicing in; this will help the filling firm up just right.

Why You'll Love This Recipe

  • Perfect balance of gooey filling and crunchy pecans.
  • Simple ingredients that you likely already have in your pantry.
  • Comes together quickly with minimal prep time.
  • A crowd-pleaser at any gathering, from Thanksgiving to casual dinners.

Ingredients

1 unbaked 9-inch pie shell
1 cup granulated sugar
3/4 cup light corn syrup
3/4 cup unsalted butter, melted
3 large eggs
1 teaspoon vanilla extract
1/4 teaspoon salt
2 cups pecan halves

Step-by-step Instructions

1. Preheat your oven to 350°F (175°C).
2. In a large mixing bowl, whisk together sugar, corn syrup, melted butter, eggs, vanilla extract, and salt until well combined.
3. Stir in the pecan halves, ensuring they are evenly coated.
4. Pour the mixture into the unbaked pie shell.
5. Place the pie on a baking sheet and bake in the preheated oven for 60 to 70 minutes, or until the center is set and the pie is golden brown.
6. Allow to cool before serving.

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