Homemade Pecan Pie Recipe
User Reviews
5
Homemade Pecan Pie Recipe
Description
The pie begins with a pre-formed pie crust pressed into a tin and chilled. The filling is made by whisking large eggs smooth, then incorporating light corn syrup, packed light brown sugar, melted unsalted butter, vanilla extract, and bourbon for flavor depth. About three-quarters of the pecans are folded into this filling, while the remaining pecans are used decoratively on top before baking. The pie is baked at 350°F for 75-90 minutes until the crust is lightly browned and the center reaches an internal temperature of 200°F, indicating doneness.
Baking produces a firm but tender center with a glossy nut-studded top, the pecans crisped slightly by baking. The pie is cooled to room temperature before serving to allow the filling to set. It pairs well with ice cream or caramel and is suitable for festive meals.
Practical tips include making the pie up to two days in advance and refrigerating, storing leftovers refrigerated up to a week or frozen up to six months, and thawing before serving. Baking adjustments are noted for convection ovens and protection of nuts from overbrowning using foil.
Ingredients
- 1 pie crust
- 4 egg large
- 2 cups corn syrup light Karo brand
- 1/4 cup unsalted butter melted
- 1 cup light brown sugar packed
- 2 teaspoons vanilla extract
- 1 tablespoon bourbon
- 4 cups pecan halves
Instructions
- Preheat the oven to 350°.
- Form the pie crust to a pie tin or shell and place in the freezer until ready to use.
- In a large bowl whisk the eggs until they are scrambled and smooth.
- Next, add in the syrup, brown sugar, butter, vanilla, and bourbon and whisk until completely mixed in and very smooth. There should be no lumps at all.
- Add in ¾ of the pecans and fold in using a rubber spatula or you can gently whisk them in.
- Remove the pie shell in the tin from the freezer and pour the pecan pie filling into the pie shell. Scrape all if using a rubber spatula.
- Using the remaining 1 cup of pecans, or more, decorate the top of the pie in your desired fashion.
- Bake in the oven on the middle rack at 350° for 75-90 minutes or until the pie shell is lightly browned and the center is firm and it reads 200° internally.
- Remove from the oven and add it to a rack and cool it completely until it reaches room temperature.
Notes
- The pie can be prepared up to two days ahead; cool completely and refrigerate until serving.
- Store leftover pie covered in the refrigerator for up to seven days or freeze it for up to six months.
- Before serving, thaw frozen pie in the refrigerator for one day to soften.
- Serve pecan pie with ice cream or homemade caramel for added richness.
- If baking in a convection oven, reduce temperature to 325°F.
- Use additional pecans if desired to decorate the pie top fully.
- Protect nuts and crust from over-browning by loosely covering with foil if needed during baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 480 kcal
% Daily Value*
| Calories | 480kcal | 24% |
| Carbohydrates | 55g | 18% |
| Protein | 6g | 12% |
| Fat | 29g | 45% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 16g | 80% |
| Trans Fat | 1g | 50% |
| Cholesterol | 55mg | 18% |
| Sodium | 114mg | 5% |
| Potassium | 171mg | 4% |
| Fiber | 4g | 16% |
| Sugar | 45g | 90% |
| Vitamin A | 98IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 42mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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