Ingredients with Measurements:
- 1 pie crust (9 inches)
- 1 cup light corn syrup
- 1 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 1/2 cups pecan halves
Special equipment needed:
- Pie dish (9 inches)
- Mixing bowl
- Whisk
- Measuring cups and spoons
- Aluminum foil
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. Roll out the pie crust and place it in the pie dish. Trim the edges and prick the bottom with a fork.
3. In a mixing bowl, whisk together the corn syrup, sugar, melted butter, eggs, vanilla extract, and salt until well combined.
4. Stir in the pecan halves.
5. Pour the mixture into the pie crust.
6. Cover the edges of the pie crust with aluminum foil to prevent over-browning.
7. Bake the pie for 50-55 minutes or until the filling is set and the crust is golden brown.
8. Remove the pie from the oven and let it cool completely before serving.
Time:
Preparation time: 15 minutes
Cooking time: 50-55 minutes
Total time: 1 hour 10 minutes
Temperature:
Preheat the oven to 350°F.
Serving size:
This recipe makes one 9-inch pie. It serves 8-10 people.
Nutritional information:
Calories: 550
Total fat: 29g
Saturated fat: 9g
Cholesterol: 115mg
Sodium: 170mg
Total carbohydrates: 71g
Dietary fiber: 2g
Sugar: 56g
Protein: 6g
Substitutions for ingredients:
- Light corn syrup can be substituted with dark corn syrup or maple syrup.
- Granulated sugar can be substituted with brown sugar.
- Pecan halves can be substituted with walnuts or almonds.
Variations:
- Add a tablespoon of bourbon or rum to the filling for a boozy twist.
- Top the pie with whipped cream or vanilla ice cream before serving.
- Use a graham cracker crust instead of a traditional pie crust for a different texture.
Tips and tricks:
- To prevent the filling from overflowing, do not overfill the pie crust.
- If the edges of the pie crust are browning too quickly, cover them with aluminum foil.
- Let the pie cool completely before slicing to ensure that the filling sets properly.
Storage instructions:
- Store the pecan flapper pie in the refrigerator for up to 3 days.
- Cover the pie with plastic wrap or aluminum foil to prevent it from drying out.
Reheating instructions:
- To reheat the pie, preheat the oven to 350°F.
- Place the pie in the oven for 10-15 minutes or until warmed through.
Presentation ideas:
- Serve the pecan flapper pie on a decorative pie plate.
- Dust the top of the pie with powdered sugar for a festive touch.
- Garnish the pie with extra pecan halves or whipped cream.
Garnishes:
- Whipped cream
- Powdered sugar
- Extra pecan halves
Pairings:
- Coffee or tea
- Vanilla ice cream
- Whipped cream
Suggested side dishes:
- Roasted sweet potatoes
- Green beans with almonds
- Mashed potatoes
Troubleshooting advice:
- If the filling is too runny, bake the pie for an additional 10-15 minutes or until the filling sets.
- If the crust is browning too quickly, cover the edges with aluminum foil.
Food safety advice:
- Make sure to use fresh eggs and check for any cracks before using them in the recipe.
- Store the pie in the refrigerator to prevent bacterial growth.
Food history:
- Flapper pie is a Canadian dessert that originated in the 1920s. It was a popular dessert during the Great Depression because it was made with inexpensive ingredients.
Flavor profiles:
- Sweet
- Nutty
- Buttery
Serving suggestions:
- Serve the pecan flapper pie warm or at room temperature.
- Top the pie with whipped cream or vanilla ice cream before serving.
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Taste: Sweet, Nutty, Buttery, Caramelized, Creamy