I used to be scared of pecan piewhen I was a little girl. Seriously. It was in the long list of dishes that I truly thought would kill me if I tasted them. Peas were on the list, too. Sloppy Joes scared me to death. If I saw pizza, I'd scream. And Miracle Whip, bananas, and tea gave me nightmares. I was a weird child. I liked potato chip sandwiches.And anyway, Miracle Whip, bananas, and tea still give me nightmares. But as an adult, I'm able not to dwell on the negatives in my life. It's all about maturity with me. Miracle Whip, bananas, and tea aside, I'll be forever thankful that this Thanksgiving pie has been successfully marked off the list.
I began tasting pecan pie atThanksgiving dinnerabout ten years ago—that would have been right around the time I was experiencing some violent surge in pregnancy or lactation hormones, so my appetite probably demanded it. Slowly but surely, it skyrocketed to the very top of my all-time favorite pies on this earth.Do you love pecan pie as much as I? Or are you among the unfortunate humans who have nevertried thispecan recipe? I know you're out there, and if you're listening, please, please listen to me: this Thanksgiving dessertwill wow your taste buds. Give it a try. It's simple. It's hearty. It's basic. And it's just so good. Make one now, and make pecan pie bars next. Because yourpecan recipes addiction is just beginning, sweet child.
Is there a tastedifference between light and dark corn syrup?
Light corn syrup has a milder flavor than dark corn syrup. But you can use either in pecan pie.If you like a more robust, molasses-like flavored pie, try using dark.
Are pecan halvesor chopped pecans better for pecan pie?
You see that crunchy uniform "crust" on the top of the pie? You can thank chopped pecans for that, which is why Iuse them versus pecan halves. To me, pecan halves are just too much but chopped pecans are just enough. Use whatever you like best though!
Is pecan pie supposed to be eaten hot or cold?
You need to let the pie cool to room temperaturebefore you slice it or it'llfall apart. I usually like to make it the night before I plan to serve it and store in the fridge soit has plenty of time to cool down and set up.
Canpecan pie sit out overnight?
Nope! It has eggs which means pecan pie needs to be refrigerated. It can sit out for about two hours though, so if you like it at room temperature, pull it out of the fridge half an hour or sobefore you serve it.
Why did my pecan pie turn out soupy?
If your pie is soupy, you probably didn't bake it long enough. Baking time can vary with thisrecipe, so it's best to give it a good jiggle before you take it out. If it's very jiggly, pop it back in the oven for 20 minutes or so until it's set.
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- Yields:
- 12 serving(s)
- Prep Time:
- 15 mins
- Cook Time:
- 50 mins
- Total Time:
- 1 hr 5 mins
Ingredients
- 1
whole unbaked pie crust
- 1 c.
granulatedsugar
- 3 Tbsp.
brown sugar
- 1/2 tsp.
salt
- 1 c.
lightcorn syrup
- 1/3 c.
melted salted butter
- 3
whole eggs, beaten
- 3/4 tsp.
vanilla
- 1 c.
(heaping) chopped pecans
Directions
- Step1First, whip up your Perfect Pie Crust and place it in a 9-inch pie pan.
- Step2Preheat the oven to 350°F.
- Step3In a bowl, stir togetherthe granulatedsugar, brown sugar, salt, corn syrup, butter, eggs, and vanilla.
- Step4Pour the chopped pecans intothe bottom of the unbaked pie shell.Pour the syrup mixture over the top of the pecans.
- Step5Cover thetop and crust lightly/gently with foil. Bake the pie for 30 minutes. Remove the foil, then continue baking for 20 minutes, being careful not to burn the crust or pecans.Note: The pie should not be overly jiggly when you remove it from the oven!If it shakes a lot, cover it with foil and bake for an additional 20 minutes or until set. The required baking time seems to vary widely with this recipe. Sometimes it takes 50 minutes; sometimes it takes 75!
- Step6Allow to cool for several hours or overnight. Serve in thin slivers.
Note: I should warn you that I was in a colorful, zippy mood last night when I whipped this up, so I went over the top with color and contrast for these photos. I’d been feeling entirely too serious and needed a little pick-me-up. Forgive me if they hurt your eyes.
*The author of this post is not responsible for the formation of saddle bags and love handles, which will result in 93% of cases.
*But we won’t worry about that today. We’ll worry about that tomorrow…or at least once Thanksgiving is over.
First things first: make one recipe of Perfect Pie Crust. It’ll yield two pie crusts, and you can save the second one in the fridge for this apple pie, or the other pie we’re going to make this week.
No, my hand is generally not that pink.
The cast of characters: corn syrup, butter, sugar, brown sugar, salt, vanilla, chopped pecans.
I chop the pecans into uniform pieces, but I also get some really little bits in there. The teeny, tiny pieces help the crunch later.
Begin by stirring three eggs in a small bowl.
Now, in a separate bowl, add the sugar…
Brown sugar, and salt.
Then measure 1 cup of corn syrup. It’s thick, sweet, and nutritious.
Okay, so it’s not exactly nutritious.
In any event, pour the corn syrup into the bowl.
Next, melt the butter and pour it into the mix.
Mmmm…butter. It makes it better.
And pardon my pink finger. I TOLD you I went crazy with color and contrast.
Now just give it a stir, making sure all ingredients are combined well.
And don’t lick the fork. It isn’t ladylike.
Next, pour in the beaten eggs.
And stir it ’til combined.
Next, eyeball about 3/4 teaspoon vanilla extract.
Sometimes I just can’t be bothered with reaching for my measuring spoons.
Sometimes I just can’t be bothered with reaching.
Sometimes I just can’t be bothered.
Sometimes I just can’t.
I’ll stop now.
Anyway, don’t overdo the vanilla, as it can take over very quickly.
Give it one final stir.
And don’t laugh at my pie crust. Charlie helped me with the edges. His paws are a little awkward.
Dump the chopped pecans right into the bottom of the pie shell.
Spread them out into a flat layer…
(Now comes the fun part.)
Next, just pour the corn syrup/egg mixture slowly over the top.
And once you get all the mixture poured in, take a long, hard look at the pie. Because once it’s baked it really won’t look a thing like this. Like, pretty much nothing like it at all.
But that’s okay! Life is all about change, isn’t it?
Look! Within ten seconds, the pecan bits began floating to the top.
(You want that to happen, by the way.)
Now, just carefully carry it to the oven and bake it at 350 for about 50 minutes. And check on it halfway though; if the outer crust of the pie appears to be browning too soon, gently wrap some foil around the edge.
I keep the edge pretty thick, though, so I usually don’t take that step. Especially at 350 degrees, the rim of the crust won’t burn too easily.
Yo. Here’s the pie. When you pull it out of the oven, it should be only slightly jiggly. If it’s overly jiggly, keep it in the oven for a little while longer. BUT…be careful not to burn the pecans. Seriously, they can burn if you turn your back for five seconds.
Do you notice how the small pecan pieces have settled at the top and created a nice “top crust?” This is why I use chopped pecans instead of pecan halves, like many people use. The pecan halves are just too heavy, too meaty, too..too much. If you use pecan bits, it creates more of a consistent top layer that makes a nice “crunch” sound when you slice into it.
Another VERY important step: after baking, you must allow the pie to cool to room temperature. Although it can be served warm, pecan pie is best when it’s completely set. Very often, I’ll make my pecan pie the night before Thanksgiving; by the next day, it’s perfect. The only hard part is keeping my fork out of the pan until guests arrive.
But guess what? It’s only November. Guests won’t be arriving for well over a week. This pie isn’t for Thanksgiving. It’s for you.
I just love having this website.
