Ingredients with Measurements:
- 1 unbaked 9-inch pie crust
- 1 cup Log Cabin Syrup
- 3 eggs
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 2 tablespoons 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
- Baking sheet
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a mixing bowl, whisk together the Log Cabin Syrup, eggs, granulated sugar, brown sugar, 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. Place the pie dish on a baking sheet and bake for 45-50 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 slicing and serving.
Time:
Preparation time: 15 minutes
Cooking time: 45-50 minutes
Temperature:
350°F
Serving size:
8 servings
Nutritional information:
Calories: 450
Fat: 26g
Saturated Fat: 6g
Cholesterol: 85mg
Sodium: 200mg
Carbohydrates: 54g
Fiber: 2g
Sugar: 47g
Protein: 5g
Substitutions for ingredients:
- You can use any brand of pancake syrup instead of Log Cabin Syrup.
- You can use dark brown sugar instead of light brown sugar.
- You can use margarine instead of unsalted butter.
Variations:
- You can add 1/2 cup of chocolate chips to the filling for a chocolate pecan pie.
- You can add 1/2 cup of shredded coconut to the filling for a coconut pecan pie.
- You can add 1/4 cup of bourbon to the filling for a bourbon pecan pie.
Tips and tricks:
- Make sure to cover the edges of the pie crust with aluminum foil to prevent burning.
- Let the pie cool completely before slicing and serving.
- Serve the pie with whipped cream or vanilla ice cream.
Storage instructions:
- Store the leftover pie in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Preheat the oven to 350°F.
- Place the leftover pie on a baking sheet and bake for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the pie on a decorative pie plate.
- Garnish the pie with whipped cream and chopped pecans.
Garnishes:
- Whipped cream
- Chopped pecans
Pairings:
- Coffee
- Hot chocolate
- Milk
Suggested side dishes:
- Vanilla ice cream
- Fresh fruit salad
- Green salad
Troubleshooting advice:
- If the pie crust is browning too quickly, cover the edges with aluminum foil.
- If the filling is not setting, bake the pie for an additional 10-15 minutes.
Food safety advice:
- Make sure to wash your hands and all utensils before preparing the pie.
- Store the leftover pie in the refrigerator for up to 3 days.
Food history:
- Pecan pie is a traditional Southern dessert that dates back to the early 1900s.
Flavor profiles:
- Sweet
- Nutty
- Buttery
Serving suggestions:
- Serve the pie warm or at room temperature.
- Top the pie with whipped cream or vanilla ice cream.
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Taste: Sweet, Nutty, Caramelized, Buttery, Rich