Pecan Pie

Why You’ll Love This Recipe

Pecan Pie is a classic Southern dessert known for its rich, gooey filling, crunchy pecan topping, and buttery, flaky crust. Often served during holidays like Thanksgiving, it’s a comforting and decadent treat that combines sweet, nutty, and caramel-like flavors in every bite.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

pie crust (homemade or store-bought)eggslight corn syrupgranulated sugarsaltvanilla extractunsalted butterpecan halves

directions

Preheat your oven to 350°F (175°C) and position a rack in the center of the oven.

Place your pie crust in a 9-inch pie dish and crimp the edges.

In a large mixing bowl, whisk the eggs until slightly frothy.

Add corn syrup, sugar, salt, vanilla extract, and melted butter. Mix until fully combined.

Stir in the pecan halves, ensuring they’re evenly coated in the mixture.

Pour the filling into the prepared crust, spreading the pecans out evenly.

Bake for 50-60 minutes, or until the center is set and the top is golden brown. If the edges brown too quickly, cover them with foil.

Cool completely on a wire rack before serving to allow the filling to set properly.

Servings and timing

This recipe yields 8 slices.Preparation time: 15 minutesBaking time: 50-60 minutesCooling time: 2 hoursTotal time: about 3 hours 15 minutes

Variations

Add a splash of bourbon for a deeper, richer flavor.

Mix in chocolate chips for a chocolate pecan twist.

Use maple syrup instead of corn syrup for a more natural sweetness.

Top with whipped cream or a scoop of vanilla ice cream.

storage/reheating

Store Pecan Pie covered at room temperature for up to 2 days or refrigerated for up to 5 days.To reheat, warm individual slices in the microwave for 15-20 seconds or reheat the whole pie in a 300°F oven for 10-15 minutes.

FAQs

Can I make pecan pie ahead of time?

Yes, pecan pie can be made 1-2 days in advance and stored at room temperature or in the fridge.

Is corn syrup necessary?

It’s traditional, but you can substitute with maple syrup, honey, or agave for a different flavor.

Why is my pecan pie runny?

It likely wasn’t baked long enough. The filling should be set and slightly puffed when done.

Can I freeze pecan pie?

Yes, wrap it tightly and freeze for up to 2 months. Thaw in the fridge overnight before serving.

Do I need to prebake the crust?

It’s not required for pecan pie, but partially blind-baking can help prevent a soggy bottom.

Can I use chopped pecans?

Yes, though halves are traditional and offer a more striking presentation.

What if I don’t have corn syrup?

Try golden syrup, brown rice syrup, or a mix of brown sugar and water.

Is pecan pie very sweet?

Yes, it’s quite rich and sweet, which is why it’s typically served in small slices.

What type of crust works best?

A flaky butter crust or all-butter pie dough works best to complement the sweet filling.

Can I make it without eggs?

Eggs help set the filling; using egg substitutes may affect texture and stability.

Conclusion

Pecan Pie is a timeless dessert that brings warmth and tradition to any table. With its gooey center, crunchy pecans, and flaky crust, it’s a beloved favorite that never goes out of style. Whether you’re making it for the holidays or just because, it’s sure to impress and satisfy every sweet tooth.

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