Perfect Pecan Pie
User Reviews
5
Perfect Pecan Pie
Description
This pecan pie recipe starts with a chilled homemade pie crust pressed into a plate. Pecan halves are lightly toasted to enhance their flavor before folding into a mixture of eggs, dark corn syrup, brown sugar, vanilla extract, salt, and melted butter. The filling is poured into the crust and baked until set and the pecans are golden.
The baked pie has a crunchy pecan topping with a gooey, sweet interior and a buttery, flaky base. The depth of flavor from toasting the nuts and the balance between sweetness and subtle saltiness are essential characteristics. Serving warm releases aromatic notes and softens the syrup filling.
Store leftovers covered in the refrigerator for up to 3-4 days. Pecan pie is best reheated gently in a microwave to revive its softness. Note that the recipe uses only ¼ cup of butter—not more as misstated in some video notes.
Ingredients
- 1 " pie crust click link for recipe, homemade
- 2 ¼ cups pecan halves or coarsely chopped pecans
- 3 large egg room temperature preffered
- ⅔ cup dark corn syrup
- 1 cup light brown sugar tightly packed
- 1 ½ teaspoons vanilla extract pure
- ¼ teaspoon salt
- ¼ cup butter melted and cooled until no longer warm to the touch (please note that the video states to use 1 cup of butter. This is incorrect, you should only use ¼ cup/57g of butter, unsalted
Instructions
- Prepare homemade pie crust according to recipe instructions. As per instructions, prepare, chill, roll out, and arrange into a 9 ½" pie plate (do not bake). Return to refrigerator to chill while you prepare pecan pie filling.
- Preheat oven to 350F (175C)
- Once oven is preheated, line a cookie sheet with parchment paper and scatter pecan halves evenly over the surface. Transfer to 350F (175C) preheated oven and toast for 3-5 minutes. Remove from oven and allow to cool while you prepare the rest of your pecan pie filling.
- In a large bowl, whisk your eggs until pale yellow and foamy (about 30 seconds).
- Add your corn syrup, brown sugar, and vanilla extract, and salt, and whisk until combined.
- Add melted, slightly cooled butter and stir well/whisk to combine.
- Add cooled pecan halves into mixture and stir until until completely coated in syrup mixture.
- Pour pecan mixture into your prepared pie plate and transfer to 350F (175C) oven.
- Bake 40-50 minutes or until pie is set (the center should not be jiggly). Be sure to check your pie 25 minutes into baking and check periodically after that, if the crust is beginning to brown too quickly, cover your pie with foil to prevent over-browning.
- Allow to cool completely (at least 2 hours) before cutting and serving.
Notes
- Use ¼ cup (57g) unsalted butter as specified, not 1 cup as sometimes mistakenly noted.
- Toast pecans in the oven for a few minutes before mixing to enhance their flavor.
- Store leftover pie covered in the refrigerator for 3-4 days and reheat in the microwave for best texture.
- Cut smaller slices when serving, as the pie is rich and filling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8slices*
Amount Per Serving
Calories 610 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 610kcal | 31% |
| Carbohydrates | 61g | 20% |
| Protein | 7g | 14% |
| Fat | 40g | 62% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 17g | 85% |
| Cholesterol | 111mg | 37% |
| Sodium | 71mg | 3% |
| Potassium | 167mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 34g | 68% |
| Vitamin A | 1500IU | 30% |
| Vitamin C | 0.8mg | 1% |
| Calcium | 40mg | 4% |
| Iron | 1.1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
