Pecan Pie Recipe
User Reviews
5
Pecan Pie Recipe
Description
The pecan pie begins with an unbaked or frozen deep-dish pie crust placed in a pan and filled with coarsely chopped pecans. The filling combines light or dark corn syrup with granulated sugar, eggs, melted unsalted butter, vanilla extract, and a pinch of salt. This mixture is poured over the pecans, with optional pecan halves arranged on top for decoration.
Baking starts at a high temperature to set the filling, then lowers to gently cook the pie until the center is puffed and slightly jiggly but not liquid. If the crust browns too quickly, a loose foil tent protects it. Completely cooling the pie before slicing ensures clean cuts and proper filling consistency.
Serving ripe slices with vanilla ice cream or whipped cream enhances the experience of this traditional southern pie. The recipe yields a sweet, buttery, and nutty dessert with a tender crust and chewy pecan topping that is well suited for holidays or special occasions.
Use of homemade crust can improve texture and flavor. Choosing a deep-dish crust helps contain the filling without overflow. Leftover dough can be frozen for future pies.
Ingredients
- 1 (9-inch) pie crust unbaked or frozen
- 1½ cups pecans 180g, coarsely chopped
- 1 cup light corn syrup 240mL/350g, or dark corn syrup
- ¾ cup granulated sugar (150g)
- 3 large egg
- 4 tablespoons butter melted (57g, unsalted
- 2 teaspoons vanilla extract
- ¾ teaspoon salt
Instructions
- Preheat the oven to 425F.
- Place the unbaked pie crust in a deep dish pie plate and crimp the edges. (Alternatively, you can use a frozen crust that is already shaped.) Place the crust on a baking sheet and fill it with the chopped pecans.
- In a medium mixing bowl, whisk together the corn syrup, sugar, eggs, melted butter, vanilla, and salt until well combined. Pour over the pecans. (If desired, place additional pecan halves on top in a decorative pattern.)
- Bake for 15 minutes. Reduce the oven temperature to 350F. Continue baking for 35 to 40 minutes or until the filling is puffed and the center wobbles slightly when gently shaken. Loosely tent with foil at any time during baking if the crust is browning too quickly. Let cool completely on a wire rack before slicing.
Notes
- For best results, use homemade pie crust and freeze before baking to improve texture.
- Choosing a labeled deep-dish pie shell ensures it holds the filling without overflow.
- If using store-bought crusts that are shallow, the filling quantity may be too much; split into two crusts or reduce filling.
- If the crust browns too quickly during baking, loosely tent with foil to prevent burning while the filling cooks.
- Decorate with pecan halves on top before baking for an attractive presentation.
- Serve slices with vanilla ice cream or whipped cream for extra indulgence.
- Leftover pie dough can be wrapped tightly and frozen for up to 3 months for later use.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 416 kcal
% Daily Value*
| Calories | 416kcal | 21% |
| Carbohydrates | 55g | 18% |
| Protein | 4g | 8% |
| Fat | 22g | 34% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 85mg | 28% |
| Sodium | 312mg | 13% |
| Potassium | 132mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 53g | 106% |
| Vitamin A | 288IU | 6% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 35mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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