This recipe for homemade pecan pie is a traditional dessert that has been passed down through the generations. It features a flaky, golden pie crust and a sweet filling, and it is a must-have at Thanksgiving or any other holiday gathering. Because it is so easy to make and because it is guaranteed to turn out delicious every time, it is a favorite among the members of the family.
If the idea of a buttery pie crust that’s filled with a sweet filling that’s similar to custard and pecans that are nice and crunchy appeals to you, then this pecan pie recipe is the one for you. Following a hearty holiday meal, a snack consisting of sweet and salty flavors is exactly what the doctor prescribed. This sweet dish is a staple during the holiday season for all the right reasons.
Making this pecan pie is going to blow your mind in terms of how easy it is. The homemade crust is simple to prepare and can be done so in advance, and the preparation of the pie filling is as easy as combining a few ingredients using a whisk. You can save even more time for yourself on a busy day by baking the pie in its entirety ahead of time.
INGREDIENTS REQUIRED FOR THE RECIPE
- Crust for a pie — make sure you use a good homemade pie crust recipe! One half of the dough can be baked right away, while the other can be frozen and used at a later time. This crust has a lot more flavor, and the texture is much more buttery than one you would get from the store.
- Eggs are absolutely necessary in order to achieve the desired texture and flavour in the pecan filling.
- In order to achieve the most genuine taste of vanilla, I recommend using pure vanilla extract rather than any kind of imitation.
- Due to the presence of molasses, the flavour of dark corn syrup, in my opinion, is superior to that of light corn syrup in terms of being more robust and having a more caramel-like quality. Karo syrup is used to bring out the natural sweetness of the pecan filling in my pie.
- Sugar: the recipe calls for white sugar, but brown sugar can be used in its place if that’s what you prefer. Bear in mind, however, that using too much brown sugar can give a dish an overpowering flavour because it contains molasses.
- In order to make a pecan pie, you are going to need pecans. If you want the pie to have a nice appearance, use chopped pecans for the filling, but leave some of the pecans whole for the topping. Do not use stale or rancid pecans because they will not have the same pleasant flavour.
MEASUREMENTS FOR INGREDIENTS
- 1 unbaked pie crush, 9 inch
- 1½ cups coarsely chopped pecans 180g
- 1 cup dark corn syrup 240mL/350g
- ¾ cup granulated sugar 150g
- 3 large eggs
- 4 tablespoons unsalted butter melted (57g)
- 2 teaspoons vanilla extract
- ¾ teaspoon salt
- Calories: 342kcal
- Carbohydrates: 43g
- Protein: 4g
- Fat: 19g
- Saturated Fat: 5g
- Polyunsaturated Fat: 4g
- Monounsaturated Fat: 9g
- Trans Fat: 0.2g
- Cholesterol: 57mg
- Sodium: 266mg
- Potassium: 102mg
- Fiber: 2g
- Sugar: 35g
- Vitamin A: 192IU
- Vitamin C: 0.1mg
- Calcium: 26mg
- Iron: 1mg
DIRECTIONS FOR MAKING THIS RECIPE
- On the baking sheet with the frozen pie crust, scatter the pecan pieces in an even layer.
2. Next, place the dark corn syrup in a bowl that is sufficiently sized for it.
3. Please pass the sugar.
- Add the eggs while whisking.
5. Incorporate the vanilla extract, the salt, and the melted butter into the mixture.
6. Use a whisk to thoroughly combine the ingredients.
7. Sprinkle it all over the nuts.
8. If you want, you can decorate the top with additional pecan halves arranged in a pattern. Place in the oven and turn the timer on for 15 minutes. Continue baking at the reduced temperature for another 35–40 minutes, or until the filling is puffed and the centre jiggles very slightly when the dish is gently shaken. During the baking process, loosely tent the pie crust with foil if it begins to brown too quickly. Before cutting, place on a wire rack to allow it to cool.
PROFESSIONAL GUIDE TO MAKING THIS RECIPE
- Are you in a bind? A pie crust purchased from the store will work just as well as one made from scratch for the pecan pie even if you don’t feel like making your own.
- The quantity of dough required to make two pies with a circumference of 9 inches using a recipe for a traditional pie crust. It is possible to freeze a single disc of dough for up to three months if it is first tightly wrapped in plastic wrap and then placed in the freezer. Before using the dough, simply allow it to defrost in the refrigerator for twenty-four hours. After rolling out the pie dough, filling it, and crimping the edge as desired, the pie should be baked. The recipe for pecan pie requires the pie to be frozen for a minimum of twenty minutes.
- This recipe yields a quantity of filling that is sufficient to produce one pie with a diameter of 9 inches. If you use a shallow pan or a frozen crust that has already been made, you will end up with a little bit more. Alternatively, you could use two pie crusts that are more shallow and add a further half cup of pecans.
- If you are using a ceramic pie dish and making your own pie crust, you may want to pre-bake the pie dough without filling it before proceeding with the filling. Baking dishes made of ceramic have a propensity to retain heat, which can lead to a crust that is not fully cooked.
- I would suggest using a glass baking dish because this will allow you to keep an eye on the crust as it bakes.
- If you use light corn syrup instead of dark corn syrup, the filling won’t have the same depth of flavour.
- After that, serve the pie with some homemade vanilla ice cream or whipped cream that you’ve whipped up yourself.
- Maintain close vigilance over the baking process of the pie crust. If the crust is browning too quickly, you can protect it by placing a pie crust shield around the edge of the pie or by tenting it loosely with foil.
- Before using the measuring cups, giving them a light coating of non-stick spray will make it much simpler to obtain accurate readings when working with corn syrup.
Is it necessary to refrigerate pecan pie?
The filling contains eggs, so the pie should be refrigerated. The pie can be refrigerated for up to 4 days if covered and stored at room temperature for at least 2 days before serving.
Is it possible to put this in the freezer?
You can safely freeze this pecan pie. After it has cooled, wrap it in plastic wrap, followed by foil. Put in the freezer for a month. When ready to eat, let the pie thaw in the refrigerator overnight. You can freeze either the whole pie or individual servings.
I’m not sure how to tell if the pie is ready.
When the pie is done baking, the centre will have puffed up and set. There shouldn’t be too much give in the middle, and the edges should be firm. If the pie’s centre isn’t set after 30 minutes, you’ll need to bake it for longer. If the pie is browning too quickly, tent it with foil.
What purpose does corn syrup serve?
Traditional pecan pies rely on corn syrup and eggs to bind the filling. Taking out the corn syrup will prevent the filling from hardening properly.
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