Ingredients with Measurements:
- 1 unbaked 9-inch pie crust
- 1 cup light corn syrup
- 1 cup granulated sugar
- 3 eggs, beaten
- 1/3 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 1/2 cups pecan halves
Special equipment needed:
- Mixing bowl
- Whisk
- Measuring cups and spoons
- Pie dish
- Aluminum foil
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C).
2. In a mixing bowl, whisk together the corn syrup, sugar, beaten eggs, melted butter, vanilla extract, and salt until well combined.
3. Stir in the pecan halves.
4. Pour the mixture into the unbaked pie crust.
5. Cover the edges of the pie crust with aluminum foil to prevent burning.
6. Bake the pie for 50-60 minutes or until the filling is set and the crust is golden brown.
7. Remove the pie from the oven and let it cool completely before serving.
Time:
Preparation time: 15 minutes
Cooking time: 50-60 minutes
Temperature:
350°F (175°C)
Serving size:
8 servings
Nutritional information:
Calories: 540
Total Fat: 28g
Saturated Fat: 8g
Cholesterol: 95mg
Sodium: 190mg
Total Carbohydrates: 74g
Dietary Fiber: 2g
Sugars: 58g
Protein: 5g
Substitutions for ingredients:
- Dark corn syrup can be used instead of light corn syrup.
- Brown sugar can be used instead of granulated sugar.
- Salted butter can be used instead of unsalted butter.
Variations:
- Chocolate Pecan Pie: Add 1/2 cup of semisweet chocolate chips to the filling mixture before pouring it into the pie crust.
- Bourbon Pecan Pie: Add 2 tablespoons of bourbon to the filling mixture before pouring it into the pie crust.
Tips and tricks:
- To prevent the pie crust from getting soggy, brush it with a beaten egg before adding the filling.
- To make the pie easier to slice, refrigerate it for at least 1 hour before serving.
- To make the pie more visually appealing, arrange some pecan halves on top of the filling before baking.
Storage instructions:
- Store the pie in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Preheat the oven to 350°F (175°C).
- Place the pie on a baking sheet and cover it with aluminum foil.
- Bake the pie for 10-15 minutes or until heated through.
Presentation ideas:
- Serve the pie with a dollop of whipped cream or a scoop of vanilla ice cream.
- Dust the top of the pie with powdered sugar before serving.
Garnishes:
- Whipped cream
- Vanilla ice cream
- Pecan halves
- Powdered sugar
Pairings:
- Coffee
- Hot chocolate
- Milk
Suggested side dishes:
- Sweet potato casserole
- Green bean casserole
- Mashed potatoes
Troubleshooting advice:
- If the pie crust is browning too quickly, cover it with aluminum foil.
- If the filling is not setting, bake the pie for an additional 10-15 minutes.
Food safety advice:
- Make sure the eggs are fully cooked before serving.
- Store the pie in the refrigerator to prevent bacterial growth.
Food history:
- Pecan pie is a traditional Southern dessert that originated in the United States in the late 1800s.
Flavor profiles:
- Sweet
- Nutty
- Buttery
Serving suggestions:
- Serve the pie warm or at room temperature.
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Taste: Sweet, Nutty, Buttery, Caramelized, Rich