Indulge in the rich, nutty flavors of a homemade pecan pie that’s sure to become a family favorite. This classic dessert features a buttery crust filled with a gooey, sweet filling and topped with crunchy pecans. Perfect for holidays or any gathering, this recipe is simple enough for beginners and delicious enough to impress seasoned bakers. Let’s dive into this irresistibly sweet Southern treat!
Ingredients
- 1 unbaked pie crust
- 1 cup corn syrup
- 1 cup packed brown sugar
- 4 large eggs
- 1/4 cup melted butter
- 1 teaspoon vanilla extract
- 2 cups pecan halves
Servings and Cooking Time
This recipe yields 8 servings. Preparation time is about 15 minutes, and cooking time is approximately 50 minutes.
Nutritional Value
Each serving (1 slice) contains approximately 350 calories, 20g fat, 41g carbohydrates, 5g protein, and 2g fiber. This information is for one person.
Step-by-Step Cooking Process
- Preheat your oven to 350°F (175°C).
- Place the unbaked pie crust in a 9-inch pie pan.
- In a mixing bowl, combine corn syrup, brown sugar, and melted butter.
- Add eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract.
- Fold in the pecan halves until evenly coated.
- Pour the filling into the prepared pie crust.
- Bake in the preheated oven for 50 minutes or until set.
- Remove from oven and let cool on a wire rack.
- Serve warm or at room temperature, optionally with whipped cream.
Alternative Ingredients
You can substitute corn syrup with maple syrup for a different flavor. Additionally, use a gluten-free pie crust if desired, and adjust the sugar for a lower-calorie version by using a sugar substitute.
Serving and Pairings
Pecan pie is delightful on its own but pairs beautifully with whipped cream, vanilla ice cream, or a dollop of crème fraîche. A cup of coffee or a sweet dessert wine complements it perfectly.
Storage and Reheating
Store leftover pecan pie in the refrigerator, covered, for up to four days. It can also be frozen for up to three months. To reheat, thaw in the fridge overnight, then warm in a preheated oven at 350°F until heated through.
Cooking Mistakes
- Using a soggy crust; ensure it’s pre-baked if necessary.
- Overmixing the filling, which can result in a tough texture.
- Not allowing the pie to cool completely before slicing.
- Using old pecans that can affect flavor.
- Forgetting to cover the edges of the crust to prevent burning.
Helpful Tips
- Toast the pecans for enhanced flavor.
- Use a glass pie dish for even baking.
- Chill the pie crust before adding the filling.
- Experiment with adding chocolate chips for a twist.
- Always check the pie for doneness; it should be slightly jiggly in the center.
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 serve it chilled or warmed.
What is the best way to serve pecan pie?
Pecan pie is best served slightly warm or at room temperature, often with whipped cream or vanilla ice cream.
Can I freeze pecan pie?
Absolutely! Pecan pie can be frozen for up to three months. Just wrap it tightly in plastic wrap and foil.
What can I substitute for corn syrup?
Maple syrup or honey can be used as a substitute for corn syrup, though they will alter the flavor slightly.
How do I know when my pecan pie is done?
The pie is done when the center is set but still slightly jiggly. It will firm up as it cools.
Conclusion
This pecan pie recipe is a delightful addition to any dessert table, combining rich flavors and a satisfying texture. With simple ingredients and easy steps, you can create a delicious pie that will impress guests and satisfy your sweet tooth. Enjoy this classic dessert any time of the year!
Pecan Pie Recipe
Ingredients
- 1 unbaked pie crust
- 1 cup corn syrup
- 1 cup packed brown sugar
- 4 large eggs
- 1/4 cup melted butter
- 1 teaspoon vanilla extract
- 2 cups pecan halves
Instructions
- Preheat your oven to 350°F (175°C).
- Place the unbaked pie crust in a 9-inch pie pan.
- In a mixing bowl, combine corn syrup, brown sugar, and melted butter.
- Add eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract.
- Fold in the pecan halves until evenly coated.
- Pour the filling into the prepared pie crust.
- Bake in the preheated oven for 50 minutes or until set.
- Remove from oven and let cool on a wire rack.
- Serve warm or at room temperature, optionally with whipped cream.
