Indulge your sweet tooth with this classic pecan pie recipe. The combination of crunchy pecans and a sweet, caramel-like filling nestled in a flaky crust creates a dessert that is sure to impress. Whether it’s Thanksgiving or a simple family gathering, this pie brings warmth and joy to any table. Let’s dive into the ingredients and steps to create this delightful treat!
Ingredients
Here is the list of ingredients.
Servings and Cooking Time
This recipe makes one 9-inch pie, serving about 8 people. Preparation time is approximately 15 minutes, and cooking time is around 50 minutes.
Nutritional Value
Each serving (1 slice) contains approximately 320 calories, 18g of fat, 35g of carbohydrates, and 4g of protein.
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 large bowl, whisk together the eggs, sugar, corn syrup, and vanilla extract.
- Stir in melted butter until fully combined.
- Add the chopped pecans to the mixture and stir gently.
- Pour the filling into the prepared pie crust.
- Arrange whole pecans on top for a decorative touch.
- Bake in the preheated oven for 50 minutes, or until the filling is set.
- Cool the pie on a wire rack for at least 2 hours before slicing.
- Serve warm or at room temperature.
Alternative Ingredients
You can substitute corn syrup with maple syrup for a different flavor profile. Additionally, brown sugar can be used in place of granulated sugar to enhance the caramel notes in the filling.
Serving and Pairings
This pecan pie pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. It also goes well with a cup of coffee or a glass of sweet tea for a delightful afternoon treat.
Storage and Reheating
Store leftover pecan pie in the refrigerator, covered, for up to 4 days. To reheat, place slices in the oven at 350°F (175°C) for about 10 minutes. Pecan pie can also be frozen for up to 2 months; just wrap it tightly in plastic wrap and aluminum foil.
Cooking Mistakes
- Overbaking can lead to a dry filling; check for doneness at the 45-minute mark.
- Not cooling the pie can cause the filling to be too runny.
- Using a cracked or torn crust may lead to leakage during baking.
- Forgetting to arrange pecans on top can result in a less attractive pie.
- Measuring ingredients inaccurately can alter the texture and sweetness.
Helpful Tips
- Use room temperature eggs for better mixing.
- Chill your pie crust before filling to prevent sogginess.
- Try adding a pinch of salt to balance the sweetness.
- Experiment with different nuts for a unique twist.
FAQs
Can I make pecan pie ahead of time?
Yes, you can prepare the pie a day in advance. Just store it in the refrigerator and allow it to cool completely before covering.
What can I use if I don’t have corn syrup?
Maple syrup or honey can be great alternatives to corn syrup in this recipe.
How do I know when my pecan pie is done?
The pie is done when the filling is set and slightly puffed; it may jiggle slightly in the center when shaken.
Can I freeze pecan pie?
Yes, pecan pie can be frozen for up to 2 months. Ensure it is wrapped well to prevent freezer burn.
What is the best way to serve pecan pie?
Pecan pie is best served warm or at room temperature, often topped with whipped cream or ice cream.
Conclusion
This pecan pie recipe is a timeless dessert that brings joy to any occasion. With its rich flavors and delightful textures, it’s sure to become a family favorite. Enjoy baking and sharing this delicious treat with your loved ones!
Pecan Pie Recipe
Ingredients
- 1 9- inch pie crust
- 3 large eggs
- 1 cup granulated sugar
- 1 cup corn syrup
- 1 teaspoon vanilla extract
- 1/4 cup unsalted butter melted
- 1 cup chopped pecans
- 1 cup whole pecans for topping
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 large bowl, whisk together the eggs, sugar, corn syrup, and vanilla extract.
- Stir in melted butter until fully combined.
- Add the chopped pecans to the mixture and stir gently.
- Pour the filling into the prepared pie crust.
- Arrange whole pecans on top for a decorative touch.
- Bake in the preheated oven for 50 minutes, or until the filling is set.
- Cool the pie on a wire rack for at least 2 hours before slicing.
- Serve warm or at room temperature.
