Ah, pecan pie—a classic Southern dessert that’s rich, nutty, and sweet! Here’s a thorough breakdown and guide:
What It Is
- A sweet pie made with a filling of pecans, eggs, sugar (usually corn syrup or brown sugar), butter, and vanilla, baked in a pastry crust.
- Known for a gooey, caramel-like filling topped with crunchy pecans.
Ingredients (for a 9-inch pie)
- 1 unbaked pie crust (store-bought or homemade)
- 1 cup corn syrup (light or dark)
- 1 cup packed brown sugar
- 1/4 cup butter (melted)
- 3 large eggs
- 1 tsp vanilla extract
- 1 1/2 cups pecan halves
- Pinch of salt
Optional: drizzle of bourbon or chocolate chips for a twist
Step-by-Step Instructions
1. Preheat Oven
- Preheat to 350°F (175°C).
2. Prepare Filling
- In a bowl, whisk eggs lightly.
- Stir in corn syrup, brown sugar, melted butter, vanilla, and salt until smooth.
3. Assemble Pie
- Lay the pie crust in a 9-inch pan.
- Arrange pecan halves evenly in the bottom (or on top, depending on preference).
- Pour the filling over pecans.
4. Bake
- Bake 50–60 minutes until filling is mostly set.
- If the crust or pecans brown too quickly, cover edges with foil.
- Filling may still jiggle slightly—it will firm as it cools.
5. Cool and Serve
- Cool at room temperature for 2–3 hours before slicing.
- Optional: serve with whipped cream or vanilla ice cream.
Tips for the Perfect Pecan Pie
- Prevent soggy bottom: Pre-bake crust for 5–7 minutes before adding filling.
- Uniform pecans: Place pecans carefully on top for visual appeal.
- Don’t overbake: The center should still have a slight wobble; it will set as it cools.
If you want, I can give a shortcut 30-minute version using a store-bought crust and quick-cook filling that tastes almost like homemade.
Do you want me to do that?
