Pecan pie is a beloved dessert that graces tables during Thanksgiving, Christmas, and other special occasions. This southern classic combines a buttery, flaky crust with a rich, gooey filling, loaded with crunchy, nutty pecans. It’s an indulgent treat that balances sweetness and texture, making it a holiday favorite. This recipe is straightforward, but it yields a pie that tastes as if it came straight from a traditional Southern bakery. Whether you’re baking this pie for the first time or the hundredth, you’ll love how it turns out.

Full Recipe:

Ingredients:

For the Crust:

• 1 1/2 cups all-purpose flour
• 1/2 cup unsalted butter, softened
• 1/4 cup granulated sugar
• 1/4 teaspoon salt

For the Filling:

• 3 large eggs
• 1 cup light corn syrup
• 1 cup packed brown sugar
• 1 teaspoon vanilla extract
• 1 1/2 cups chopped pecans

Instructions:

Step 1: Prepare the Crust

1. Preheat Oven – Preheat your oven to 350°F (175°C). Set aside a 9-inch pie dish.
2. Combine Dry Ingredients – In a mixing bowl, whisk together the flour, granulated sugar, and salt.
3. Add Butter – Cut in the softened butter, using a fork or pastry cutter, until the mixture resembles coarse crumbs.
4. Form Dough – Gradually add a few tablespoons of cold water if necessary to form a dough that holds together when pressed. Be careful not to overwork it, as that will result in a tough crust.
5. Press and Chill – Press the dough evenly into the pie dish, covering the bottom and up the sides. Place it in the refrigerator for 10-15 minutes to chill.

Step 2: Prepare the Filling

1. Whisk Wet Ingredients – In a large mixing bowl, whisk together the eggs, corn syrup, brown sugar, and vanilla extract until well combined.
2. Add Pecans – Fold in the chopped pecans, ensuring they’re evenly distributed throughout the filling mixture.
3. Pour Filling – Pour the filling mixture into the prepared pie crust, spreading it out evenly.

Step 3: Bake the Pie

1. Bake – Place the pie in the preheated oven and bake for 50-60 minutes. The filling should be set and slightly puffed up, and the crust should be golden brown.
2. Cool – Remove the pie from the oven and let it cool for at least 2 hours before slicing. This will allow the filling to set properly.

Nutrition Facts:

Serving Size: 1 slice (1/8 of pie)

• Calories: Approximately 480
• Total Fat: 25g
• Saturated Fat: 8g
• Cholesterol: 80mg
• Sodium: 160mg
• Total Carbohydrates: 65g
• Dietary Fiber: 2g
• Sugars: 43g
• Protein: 5g

Note: Nutrition values are estimates and may vary based on specific ingredients used.

FAQs:

Q: Can I use dark corn syrup instead of light corn syrup?
A: Yes! Dark corn syrup will yield a richer flavor and a darker filling, while light corn syrup keeps the flavor mild and sweet. Both options are delicious, so it’s purely a matter of taste.

Q: How do I know when my pecan pie is done?
A: Your pie is done when the filling is puffed up slightly and doesn’t jiggle too much in the center. You can insert a toothpick or knife in the middle; if it comes out clean, the pie is ready.

Q: Can I make pecan pie without corn syrup?
A: Corn syrup helps create the pie’s smooth, syrupy texture, but you can substitute it with a mixture of maple syrup and a touch of molasses or honey. However, the texture may be slightly different.

Tips for Making the Perfect Pecan Pie:

• Use Fresh Pecans: The star ingredient in pecan pie is, of course, the pecans! Make sure to use fresh, high-quality pecans for the best flavor. If possible, lightly toast the pecans in a dry skillet before adding them to the filling. This enhances their flavor and adds a bit of crunch.
• Chill the Dough: Chilling the crust dough is essential to keep the butter cold, which results in a flakier texture. A warm crust can become greasy or soggy, so don’t skip the chilling step.
• Prevent Over-Browning: Pecan pie filling can brown quickly because of the high sugar content. If you notice the edges of the crust are browning too fast, cover the pie edges with strips of aluminum foil halfway through baking.
• Let It Cool Completely: Allowing the pie to cool fully is crucial for the filling to set. Cutting it too early can lead to a runny filling. For the best results, wait until the pie is cool to the touch, ideally around 2 hours.

Storage Tips:

• Room Temperature: Pecan pie can sit out at room temperature for up to two days, covered loosely with foil or plastic wrap.
• Refrigerator: If you’d like to keep it for a few more days, you can store the pie in the fridge for up to 4 days. Just cover it tightly with plastic wrap or foil to keep it fresh.
• Freezer: For longer storage, you can freeze pecan pie. Wrap it securely in plastic wrap, then foil, and place it in a freezer-safe bag. It will keep for up to two months in the freezer. To thaw, place it in the fridge overnight and let it come to room temperature before serving.

Conclusion:

Classic pecan pie is a heartwarming dessert that combines buttery crust, caramel-like filling, and nutty crunch in every bite. It’s a holiday staple, beloved for its simple ingredients and rich taste. Making this pie from scratch allows you to control the ingredients and add a personal touch. You can even try adding a sprinkle of sea salt or a dash of cinnamon to the filling to elevate the flavors further.

With this recipe, you’re set to impress family and friends with a dessert that’s as beautiful as it is delicious. Whether you’re a beginner or a seasoned baker, following these steps will help you create a show-stopping pecan pie that everyone will love. Enjoy the process, and savor each bite of this timeless treat!