Description
Southern kitchens buzz with nostalgia when classic pecan pie grace holiday tables, promising rich caramel sweetness and buttery nut crunch. Generations of bakers have perfected this delectable dessert, ensuring each slice delivers comfort and cherished memories you’ll savor.
Ingredients
Scale
Main Ingredients:
- 1 cup light brown sugar, packed
- 1 cup light corn syrup (or dark corn syrup for a deeper flavor)
- 3 large eggs
- 1 ½ cups pecan halves
Fat and Liquid Ingredients:
- ½ cup (1 stick) unsalted butter, melted
- 1 teaspoon vanilla extract
Crust and Seasoning:
- 1 9-inch pie crust, unbaked
- ½ teaspoon salt
Instructions
- Preheat the oven to a moderate temperature of 350°F (175°C), ensuring the rack is positioned in the center for even baking.
- Carefully drape the prepared pie crust into a 9-inch pie dish, gently pressing it to conform to the contours of the pan. Delicately crimp the edges using your fingertips to create an elegant border, then set the crust aside.
- In a large mixing bowl, whisk together the corn syrup, eggs, sugar, and melted butter until the mixture becomes smooth and fully integrated, with no streaks of unmixed ingredients visible.
- Incorporate the vanilla extract and salt into the liquid mixture, stirring thoroughly to distribute the flavors evenly throughout the filling.
- Scatter the whole pecans across the bottom of the prepared pie crust, creating an even layer that will provide a delightful crunch and visual appeal.
- Slowly pour the syrup mixture over the pecans, ensuring they remain distributed and do not all float to one side of the pie.
- Carefully transfer the pie to the preheated oven, positioning it in the center to guarantee uniform heat distribution.
- Bake for approximately 50-60 minutes, watching for the filling to set with a slight wobble in the center and the crust to turn a golden brown.
- Remove the pie from the oven and allow it to cool completely on a wire rack, which will help the filling firm up and make slicing easier.
- Once cooled to room temperature, slice and serve the pecan pie, optionally accompanied by a dollop of whipped cream or a scoop of vanilla ice cream.
Notes
- Experiment with different nuts like walnuts or almonds for unique flavor variations.
- Prevent soggy bottom crust by brushing the pie shell with beaten egg white before adding filling, creating a protective barrier.
- For a richer, more complex taste, toast pecans briefly in a dry skillet before mixing into the filling to enhance their natural nutty flavor.
- Make this dessert gluten-free by using a gluten-free pie crust or replacing traditional wheat flour with almond flour or a packaged gluten-free crust alternative.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 410
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 80 mg