Classic Pecan Pie

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Pecan pie, a timeless dessert with a rich history and a taste that lingers on the tongue, is a staple in Southern cuisine. Its gooey filling studded with crunchy pecans nestled in a flaky crust is pure indulgence. But don’t be fooled by its simplicity; achieving pecan pie perfection requires a touch of finesse. This recipe, inspired by the beloved version on Allrecipes, will guide you through every step, from gathering the ingredients to savoring that first delightful bite.

Ingredients:

Pecan Pie
Pecan Pie

Crust:

  • 1 (9 inch) unbaked pie crust (homemade or store-bought)

  • Filling:

  • 1 ¾ cups granulated white sugar
  • ¼ cup dark corn syrup
  • ¼ cup unsalted butter
  • 1 tablespoon cold water
  • 2 teaspoons cornstarch
  • 3 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 ¼ cups chopped pecans

  • Directions:

    1. Preheat the Oven: Light up your oven and set the temperature to 350 degrees Fahrenheit (175 degrees Celsius). This ensures the pie cooks evenly and develops a beautiful golden brown crust.

    2. Prepare the Filling: In a saucepan over medium heat, combine the sugar, corn syrup, butter, water, and cornstarch. Whisking constantly, bring the mixture to a full boil. Be patient; this step takes a few minutes but is crucial for thickening the filling. Once boiling, remove the saucepan from the heat.

    3. Whisk in the Eggs: In a large bowl, vigorously whisk the eggs with an electric mixer until they become frothy and light in color. This incorporates air into the eggs, resulting in a fluffy and aerated filling.

    4. Temper the Eggs: Slowly drizzle the hot syrup mixture into the beaten eggs while whisking continuously. This gradual addition prevents the eggs from scrambling due to the sudden temperature change.

    5. Flavor Boost: Stir in the vanilla extract and chopped pecans. The vanilla adds a subtle sweetness and depth of flavor, while the pecans are the star of the show, offering a delightful textural contrast.

    6. Assemble and Bake: Pour the pecan filling into the prepared pie crust. Slide the pie onto the center rack of your preheated oven and bake for 45 to 50 minutes. The filling should be set but still slightly jiggly in the center.

    7. Cool Completely: Resist the urge to dig in right away! Allow the pie to cool completely for at least 2 hours at room temperature. This allows the filling to firm up further and prevents a gooey mess when slicing.

    Nutrition Facts (per slice):

    Calories: 480

  • Fat: 31g
  • Saturated Fat: 10g
  • Cholesterol: 80mg
  • Sodium: 80mg
  • Carbohydrates: 49g
  • Sugar: 38g
  • Protein: 4g

  • Please note: This nutritional information is an estimate and may vary depending on the specific ingredients used.

    Conclusion:

    A slice of pecan pie is more than just a dessert; it’s a nostalgic taste of home, a warm hug on a chilly day, and a guaranteed crowd-pleaser. With its simple yet satisfying ingredients and straightforward preparation, this recipe empowers you to recreate this Southern classic in your own kitchen. So, preheat your oven, gather your loved ones, and prepare to savor the rich, decadent flavors of pecan pie!

    Frequently Asked Questions:

    1. Can I use a store-bought pie crust? Absolutely! This recipe is perfect for using a store-bought pie crust, saving you valuable time in the kitchen.

    2. How do I know when the pie is done? The best way to check if the pie is done is to insert a knife into the center of the filling. If the knife comes out clean with just a few crumbs clinging to it, the pie is ready.

    3. What type of pecans should I use? You can use either chopped pecans or pecan halves for this recipe. Chopped pecans will distribute more evenly throughout the filling, while pecan halves add a decorative touch on top.

    4. My pie is too runny. What went wrong? If your pie is too runny after baking, it likely didn’t cook for long enough. Try baking it for an additional 5-10 minutes, checking for doneness frequently.

    5. Can I substitute other nuts for pecans? While pecans are the traditional choice, you can experiment with other nuts like walnuts or almonds. However, keep in mind that this will alter the flavor profile of the pie.