Indulge in the classic taste of pecan pie, a beloved dessert that captures the essence of Southern baking. With its rich, gooey filling and crunchy pecans atop a buttery crust, this pie is sure to impress at any gathering. Whether it’s Thanksgiving or a weekend treat, this pecan pie recipe will bring warmth and sweetness to your table. Let’s dive into the details of creating this delightful dessert from scratch!
Ingredients
- 1 unbaked pie crust
- 1 cup corn syrup
- 1 cup brown sugar
- 1/3 cup melted butter
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 1/2 cups pecan halves
Servings and Cooking Time
This recipe makes 8 servings. Preparation time is approximately 15 minutes, with a cooking time of 50-60 minutes.
Nutritional Value
Per serving (1 slice): Approximately 450 calories, 24g fat, 60g carbohydrates, 5g protein. This is based on a standard slice size of 1/8 of the pie.
Step-by-Step Cooking Process
- Preheat your oven to 350°F (175°C).
- Roll out the pie crust and fit it into a 9-inch pie plate.
- In a mixing bowl, combine corn syrup, brown sugar, and melted butter.
- Whisk in the eggs until fully incorporated.
- Add vanilla extract and salt, mixing well.
- Stir in the pecan halves until evenly distributed.
- Pour the filling into the prepared pie crust.
- Bake in the preheated oven for 50-60 minutes or until set.
- Let it cool for at least 2 hours before serving to allow the filling to firm up.
- Serve plain or with whipped cream for an extra treat.
Alternative Ingredients
You can substitute corn syrup with maple syrup for a unique flavor twist. Additionally, use a gluten-free pie crust if you have dietary restrictions.
Serving and Pairings
Pecan pie pairs wonderfully with vanilla ice cream or freshly whipped cream. Serve it alongside a warm cup of coffee or spiced cider for a comforting experience.
Storage and Reheating
Store leftover pecan pie in the refrigerator, tightly covered, for up to 4 days. To reheat, place slices in a preheated oven at 350°F (175°C) for about 10 minutes. Pecan pie can also be frozen for up to 2 months.
Cooking Mistakes
- Overbaking can lead to a tough texture; check for doneness at 50 minutes.
- Using a cold pie crust may result in cracking; ensure it is at room temperature.
- Not letting the pie cool completely can cause the filling to be runny.
- Skipping the salt can dull the flavor; always include it.
- Using stale pecans can affect the taste; use fresh nuts for best results.
Helpful Tips
- Toast the pecans for added depth of flavor.
- For a richer taste, use dark brown sugar instead of light.
- Measure ingredients accurately for the best texture.
- Consider adding chocolate chips for a decadent twist.
- Always check the pie’s filling with a knife to ensure it’s set before removing from the oven.
FAQs
Can I make pecan pie ahead of time?
Yes, pecan pie can be made a day in advance. Just store it in the refrigerator, and it will taste great the next day.
How do I know when my pecan pie is done?
The pie is done when the filling is set but slightly jiggly in the center. It will continue to firm up as it cools.
Can I use other nuts in this recipe?
Absolutely! You can substitute pecans with walnuts or hazelnuts for a different flavor profile.
Is pecan pie gluten-free?
Pecan pie is not gluten-free unless you use a gluten-free pie crust. Check the ingredients of your crust to ensure it’s suitable.
What’s the best way to serve pecan pie?
Pecan pie is best served at room temperature or slightly warmed, often accompanied by whipped cream or ice cream for contrast.
Conclusion
Pecan pie is a beloved dessert that brings warmth and sweetness to any occasion. With its rich filling and crunchy pecans, this recipe is sure to become a family favorite. Enjoy the delightful flavors and share this classic treat with your loved ones!
Pecan Pie Recipe
Ingredients
- 1 unbaked pie crust
- 1 cup corn syrup
- 1 cup brown sugar
- 1/3 cup melted butter
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 1/2 cups pecan halves
Instructions
- Preheat your oven to 350°F (175°C).
- Roll out the pie crust and fit it into a 9-inch pie plate.
- In a mixing bowl, combine corn syrup, brown sugar, and melted butter.
- Whisk in the eggs until fully incorporated.
- Add vanilla extract and salt, mixing well.
- Stir in the pecan halves until evenly distributed.
- Pour the filling into the prepared pie crust.
- Bake in the preheated oven for 50-60 minutes or until set.
- Let it cool for at least 2 hours before serving.
- Serve plain or with whipped cream.