Description
Ever wondered how a handful of ingredients can turn into a dessert that steals the show at any gathering? Pecan Pie is that magic trick! With its gooey, caramel-like filling, crunchy pecans, and buttery crust, this Southern classic is the ultimate crowd-pleaser
Ingredients
Pecan Pie requires just a few ingredients to create its signature rich, nutty flavor. Here’s what you’ll need for 8 servings:
- 1 ¾ cups white sugar: Sweetens the filling and creates a caramel-like texture.
- ¼ cup dark corn syrup: Adds depth and a glossy, gooey consistency.
- ¼ cup butter: Brings richness and smoothness to the filling.
- 1 tablespoon cold water: Helps blend the filling ingredients.
- 2 teaspoons cornstarch: Thickens the filling for a perfect set.
- 3 large eggs: Bind the filling and add structure.
- ¼ teaspoon salt: Balances the sweetness.
- 1 teaspoon vanilla extract: Enhances the flavor with a warm, aromatic note.
- 1 ¼ cups chopped pecans: The star of the pie, adding crunch and nutty flavor.
- 1 (9-inch) unbaked pie shell: The buttery, flaky base that holds it all together.
Why These Ingredients Matter
- Pecans: Their toasty, nutty flavor and crunch are the heart of the pie.
- Dark Corn Syrup: Provides a deep, caramel-like sweetness that’s richer than light corn syrup.
- Eggs: Help the filling set into a custard-like texture that’s firm yet gooey.
- Pie Shell: A flaky crust contrasts the soft filling, making every bite balanced.
Substitutions and Variations
- Corn Syrup: Swap dark corn syrup for light corn syrup or maple syrup for a different flavor profile.
- Pecans: Use walnuts or a mix of nuts if pecans are unavailable, though pecans are traditional.
- Crust: Use a homemade pie crust, a gluten-free crust, or a graham cracker crust for a twist.
- Sugar: Reduce sugar to 1 ½ cups for a less sweet pie, but don’t cut too much to maintain texture.
- Vegan Option: Use vegan butter, a flax egg substitute (1 tbsp flaxseed meal + 3 tbsp water per egg), and a vegan pie crust.
Instructions
Step 1: Preheat and Prep
- Preheat your oven to 350°F (175°C).
- Place a 9-inch unbaked pie shell in a pie dish if not already prepared. Keep it chilled until ready to use.
Tip: If using a homemade crust, ensure it’s rolled out evenly and crimped for a pretty edge.
Step 2: Make the Filling Base
- In a medium saucepan, combine 1 ¾ cups white sugar, ¼ cup dark corn syrup, ¼ cup butter, 1 tablespoon cold water, and 2 teaspoons cornstarch.
- Cook over medium heat, stirring constantly, until the mixture comes to a full boil.
- Remove from heat and let it cool slightly (about 5 minutes).
Tip: Stir continuously to prevent burning and ensure a smooth, glossy base.
Step 3: Mix the Filling
- In a large bowl, beat 3 large eggs with an electric mixer until frothy, about 1-2 minutes.
- Gradually pour in the warm syrup mixture, beating on low speed to combine.
- Stir in ¼ teaspoon salt, 1 teaspoon vanilla extract, and 1 ¼ cups chopped pecans until evenly mixed.
Tip: Don’t overbeat the eggs after adding the syrup to avoid incorporating too much air, which can cause cracks.
Step 4: Assemble and Bake
- Pour the pecan filling into the unbaked pie shell, spreading it evenly.
- Bake in the preheated oven for 45-50 minutes, or until the filling is set but still slightly jiggly in the center.
- If the crust browns too quickly, cover the edges with foil halfway through baking.
Tip: The pie is done when a toothpick inserted in the center comes out clean, but a slight jiggle means it’ll set perfectly as it cools.
Step 5: Cool and Serve
- Let the pie cool to room temperature on a wire rack, about 2-3 hours, to allow the filling to set fully.
- Slice and serve with whipped cream, vanilla ice cream, or on its own.
Tip: Use a sharp knife dipped in hot water for clean slices.