Pecan Pie
User Reviews
5
Pecan Pie
Description
This Pecan Pie features a homemade deep dish pie crust that holds a smooth, dense filling made from granulated sugar, brown sugar, light corn syrup, eggs, butter, and vanilla extract. Pecans folded into the filling provide texture throughout, while extra nuts on the top create an inviting appearance. The pie is baked at a high temperature initially to help set the crust, then baked longer at a moderate temperature with an aluminum foil tent to prevent overbrowning. The filling sets firmly with a slight jiggle at doneness.
Expect a sweet and buttery flavor balanced by the richness of pecans. The filling is custard-like but with a firm bite reflecting the sugars and eggs. The pecans contribute a toasted nutty crunch.
Serve this pie sliced at room temperature, making a typical dessert portion from a standard 9-inch pie dish. It is compatible with holiday meals or as a sweet finish after dinner, pairing well with whipped cream or ice cream.
You can prepare pecan pie ahead of time; it stores refrigerated for several days and freezes well for months. Making the filling and crust separately in advance is also possible for convenience. Properly tenting during baking keeps the top from overbrowning.
Ingredients
- 1 pie crust unbaked (my recipe makes 2 crusts, so you can freeze the other crust, homemade
- 1 cup granulated sugar
- 3 Tablespoons light brown sugar
- 1/2 teaspoon salt
- 1 cup light corn syrup
- 3/4 teaspoon vanilla extract
- 1/3 cup butter softened or melted, salted
- 3 large egg
- 1 1/2 cups pecan halves (can chop the pecans or leave whole)
Instructions
- Prepare my perfect pie crust recipe and place pie dough in a deep dish pie plate. Refrigerate while you prepare the pecan pie filling.
- In a large bowl cream together sugar, brown sugar, salt, corn syrup, and softened (or melted) butter. Mix in the eggs and vanilla.
- Reserve a few pecans and stir the rest into the batter. Pour into unbaked pie shell. Add a few of the reserved pecans on top of the pie in any empty spots, to make it look pretty. Use a small spoon to cover them with batter.
- Bake at 425 degrees for 10 minutes, then lower the oven temp to 350 degrees F and continue baking for about 50 minutes. Check the pie half way through cooking and tent a large piece of greased aluminum foil over the top of the pie. (I tent it high so it doesn't touch the pie filling). You will know your pecan pie is done when you can shake it gently and it is not overly jiggly. If it jiggles a lot when shaking, continue cooking until the center is more set, 5-10 more minutes, or longer if needed. Err on the side of cooking it longer rather than shorter to ensure that the middle has set.
- Allow pie to cool completely for several hours before cutting and serving. Or refrigerate for 1-3 days, until ready to serve.
Notes
- This recipe is designed for a 9-inch pie dish; increase quantities by half for larger dishes.
- You can prepare baked pecan pie up to three days ahead; store covered in the refrigerator and bring it to room temperature before serving.
- The pecan pie filling and crust can be made separately in advance and combined just before baking.
- Freeze baked and cooled pecan pie for up to 3 months wrapped tightly; thaw fully in the refrigerator before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 368 kcal
% Daily Value*
| Calories | 368kcal | 18% |
| Carbohydrates | 50g | 17% |
| Protein | 3g | 6% |
| Fat | 19g | 29% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 54mg | 18% |
| Sodium | 230mg | 10% |
| Potassium | 86mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 42g | 84% |
| Vitamin A | 224IU | 4% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 25mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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