Pecan Pie Recipe
User Reviews
4.5
Pecan Pie Recipe
Description
The Pecan Pie Recipe starts with rolling out a chilled pie crust to line a 9-inch pie plate, which is then chilled while preparing the filling. The filling consists of melted brown sugar, corn syrup, and butter combined with cornstarch dissolved in water to create a smooth base. After removing the sugar mixture from heat, vanilla extract and cinnamon are stirred in for flavor. Eggs are whisked and tempered with some of the sugar mixture before being incorporated fully, then chopped pecans are spread in the pie crust and the filling poured on top. Baking at 350°F for 50-60 minutes, often covering the edges with foil after the first 30 minutes, ensures the pie bakes evenly without burning the crust. Once cooled, the pie sets with a chewy texture and rich sweetness balanced by the pecans’ crunch.
This pie is traditionally served as a dessert and stores well at room temperature for a couple of days or refrigerated for up to four days. It can be frozen wrapped tightly for up to two months and thawed in the fridge when ready to serve.
Ingredients
- 1 inch pie crust homemade or store-bought
- 1 cup brown sugar
- 1 cup corn syrup
- ¼ cup butter unsalted
- 2 teaspoons cornstarch
- 1 tablespoon water
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon
- 4 large egg
- 1 ¼ cups pecans chopped
Instructions
- Preheat the oven to 350F degrees.
- On a floured surface, roll out the chilled pie dough with a floured rolling pin. Lightly flour the inside of a 9-inch pie plate, then transfer the pie dough to the pie plate.
- Lightly flour the inside of the dough, fold over the edges, and place in the fridge as you make the filling.
- In a medium saucepan melt together the sugar, corn syrup and butter until the sugar is no longer grainy.
- Dissolve the cornstarch in the water, whisk into the sugar mixture.
- Remove the sugar mixture from the heat and stir in the vanilla extract and cinnamon.
- In a medium bowl whisk the eggs. Then whisk 2-3 tablespoons of the sugar and corn syrup mixture into the eggs.
- Whisk the egg mixture into the remaining sugar and corn syrup mixture.
- Spread the pecans into the bottom of your prepared pie dough, then pour the filling mixture over top.
- Bake in the preheated oven for 50-60 minutes, placing a piece of aluminum foil or a pie shield over top after about 30 minutes to prevent the crust from burning.
- Allow the pie to cool and set at room temperature for at least 4 hours before serving.
Notes
- Store pecan pie at room temperature for one to two days or refrigerate up to four days for freshness.
- Freeze baked and cooled pie tightly wrapped for up to two months, thawing overnight in the refrigerator before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10slices
Amount Per Serving
Calories 437 kcal
% Daily Value*
| Calories | 437kcal | 22% |
| Carbohydrates | 60g | 20% |
| Protein | 5g | 10% |
| Fat | 21g | 32% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 86mg | 29% |
| Sodium | 138mg | 6% |
| Potassium | 132mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 48g | 96% |
| Vitamin A | 255IU | 5% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 49mg | 5% |
| Iron | 1.4mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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