Pecan Pie
Pecan pie is a classic dessert that brings warmth and sweetness to any gathering. With its rich, nutty flavor and gooey filling, it’s no wonder this pie has become a beloved staple at holidays and special occasions. Whether you serve it with a scoop of ice cream or a dollop of whipped cream, pecan pie is sure to please everyone.
Why Make This Recipe
Making pecan pie is not only enjoyable but also very rewarding. It’s a simple recipe that requires minimal ingredients and preparation. The combination of crunchy pecans and a sweet syrupy filling makes it hard to resist. Plus, it’s a great way to impress your friends and family with a homemade dessert!
How to Make Pecan Pie
Ingredients:
- 1 refrigerated deep-dish pie crust
- 1 large egg, lightly beaten
- 6 tablespoons unsalted butter
- 1 cup granulated sugar
- 2 tablespoons dark brown sugar
- 1 1⁄8 cups light corn syrup
- 4 large eggs, lightly beaten
- 1 teaspoon pure vanilla extract
- 1 teaspoon kosher salt
- 2 cups chopped pecans
Directions:
- Preheat the oven to 425°F (220°C).
- Roll the pie dough into a circle and press it into a pie pan, trimming the edges as needed.
- Bake the crust in the preheated oven for 4 minutes and then let it cool for 30 minutes.
- Lower the oven temperature to 350°F (175°C).
- In a saucepan, melt the butter over medium heat.
- Stir in the granulated sugar, dark brown sugar, and corn syrup. Mix well and let it cool.
- Once cooled, add the lightly beaten eggs to the mixture and whisk together.
- Stir in the vanilla extract and kosher salt, followed by the chopped pecans.
- Pour the filling into the cooled pie crust.
- Bake in the oven for about 30 minutes. If the edges start to brown too fast, cover them with aluminum foil.
- Continue to bake for an additional 20-30 minutes, until the filling is set.
- Allow the pie to cool for at least 3 hours before serving.
How to Serve Pecan Pie
Pecan pie is best served at room temperature or slightly warmed. You can enhance each slice with a scoop of vanilla ice cream or a dollop of fresh whipped cream. For a touch of elegance, sprinkle a few extra pecans on top as decoration.
How to Store Pecan Pie
You can store leftover pecan pie in the refrigerator for up to four days. Make sure it’s covered with plastic wrap or stored in an airtight container. If you wish to keep it longer, you can freeze it for up to 2 months. Just remember to let it cool completely before wrapping it tightly for freezing.
Tips to Make Pecan Pie
- Make sure to cool the filling mixture before adding the eggs to prevent them from scrambling.
- Use fresh pecans for the best flavor and texture.
- Don’t skip the resting time for the pie after baking; this helps the filling set properly.
Variation
For a twist on the classic recipe, you can add chocolate chips to the filling for a chocolate pecan pie. Simply mix in 1 cup of semi-sweet chocolate chips with the chopped pecans before pouring it into the crust.
FAQs
1. Can I use a homemade pie crust instead of a refrigerated one?
Yes, a homemade pie crust will work perfectly! Just ensure it fits your pie pan well.
2. What can I substitute for corn syrup?
You can use maple syrup or honey as a substitute, but the flavor will change slightly.
3. Can I make pecan pie in advance?
Absolutely! Pecan pie can be made a day or two ahead of time and stored in the refrigerator until serving.
Pecan pie is a simple delight that captures the essence of homemade comfort. With a few ingredients and some straightforward steps, you’ll produce a delicious dessert that’s sure to be a hit!
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Pecan Pie
- Total Time: 80 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A classic dessert featuring a rich, nutty flavor and gooey filling, perfect for gatherings and special occasions.
Ingredients
- 1 refrigerated deep-dish pie crust
- 1 large egg, lightly beaten
- 6 tablespoons unsalted butter
- 1 cup granulated sugar
- 2 tablespoons dark brown sugar
- 1 1/8 cups light corn syrup
- 4 large eggs, lightly beaten
- 1 teaspoon pure vanilla extract
- 1 teaspoon kosher salt
- 2 cups chopped pecans
Instructions
- Preheat the oven to 425°F (220°C).
- Roll the pie dough into a circle and press it into a pie pan, trimming the edges as needed.
- Bake the crust in the preheated oven for 4 minutes and then let it cool for 30 minutes.
- Lower the oven temperature to 350°F (175°C).
- In a saucepan, melt the butter over medium heat.
- Stir in the granulated sugar, dark brown sugar, and corn syrup. Mix well and let it cool.
- Once cooled, add the lightly beaten eggs to the mixture and whisk together.
- Stir in the vanilla extract and kosher salt, followed by the chopped pecans.
- Pour the filling into the cooled pie crust.
- Bake in the oven for about 30 minutes. If the edges start to brown too fast, cover them with aluminum foil.
- Continue to bake for an additional 20-30 minutes, until the filling is set.
- Allow the pie to cool for at least 3 hours before serving.
Notes
Best served at room temperature or slightly warmed. Enhance each slice with vanilla ice cream or whipped cream.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 7g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 70mg
Keywords: pecan pie, dessert, classic dessert, holiday dessert, homemade pie