Best Pecan Pie Recipe
User Reviews
5
Best Pecan Pie Recipe
Description
The Best Pecan Pie Recipe begins by whisking granulated sugar with eggs to create the base. Light corn syrup or a substitute of maple syrup adds sweetness and viscosity, while melted butter and vanilla extract enrich the custard. A pinch of kosher salt enhances the overall flavor. The mixture is stirred with pecan halves and poured into an unbaked pie crust.
Baked in a preheated 350º F oven for 45 minutes to an hour, the pie sets with a glossy, slightly springy filling and a buttery crust. A layer of foil applied during the last minutes can prevent over-browning of the edges. The cooked pie presents a firm custard textured center dotted with crunchy pecans, balancing sweetness with a nutty earthiness.
This pie is commonly refrigerated after cooling to maintain freshness, as the egg-based filling requires safe storage. It can be frozen wrapped completely in foil and kept up to three months. Thawing overnight in the refrigerator and serving chilled or warmed offers versatility in presentation.
Doneness is best checked with an instant-read thermometer aiming for 200º F at the center, or by the slight spring back when gently touched. Proper baking time and temperature ensure the filling cooks through but remains moist.
Ingredients
- ½ cup granulated sugar
- 3 large egg
- 1 cup light corn syrup or maple syrup
- ½ cup butter melted
- 1 teaspoon vanilla extract
- pinch kosher salt
- 1 cup pecan halves or pieces
- 1 unbaked pie crust
Instructions
- Preheat oven to 350º F.
- Add granulated sugar and eggs to a large bowl. Whisk together until well-combined. Add in syrup (corn or maple), melted butter, vanilla, and salt. Stir in pecan halves and pour into the unbaked pie crust.
- Place in oven and bake 45 minutes to 1 hour, depending on your oven. A piece of foil may be placed over the top for the last few minutes of baking to prevent the edges of the crust from becoming over-brown.
Notes
- The pie is baked until the center reaches 200º F or gently springs back to the touch, indicating doneness.
- Allow the pie to cool completely before refrigerating to maintain food safety, storing covered for 3 to 4 days.
- For freezing, wrap the pie fully in foil and place in a freezer-safe bag; store for up to 3 months.
- Thaw frozen pie in the refrigerator overnight before serving; the pie can be enjoyed cold or gently reheated.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 369 kcal
% Daily Value*
| Calories | 369kcal | 18% |
| Carbohydrates | 41g | 14% |
| Protein | 3g | 6% |
| Fat | 22g | 34% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 91mg | 30% |
| Sodium | 129mg | 5% |
| Potassium | 164mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 37g | 74% |
| Vitamin A | 450IU | 9% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 65mg | 7% |
| Iron | 0.6mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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