Ingredients with Measurements:
- 1 pie crust (9-inch)
- 1 cup corn syrup
- 3 eggs
- 1 cup granulated sugar
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 cups pecan halves
Special equipment needed:
- Pie dish (9-inch)
- Mixing bowl
- Whisk
- Measuring cups and spoons
- Aluminum foil
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C).
2. Roll out the pie crust and place it in the pie dish. Trim the edges and crimp them.
3. In a mixing bowl, whisk together the corn syrup, eggs, sugar, melted butter, vanilla extract, and salt until well combined.
4. Stir in the pecan halves.
5. Pour the mixture into the prepared pie crust.
6. Cover the edges of the pie crust with aluminum foil to prevent them from burning.
7. Bake the pie for 50-60 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 on a wire rack.
9. Serve the pie at room temperature or chilled.
- Time:
Preparation time: 15 minutes
- Cooking time: 50-60 minutes
- Total time: 1 hour and 15 minutes
Temperature:
- Oven temperature: 350°F (175°C)
Serving size:
- 8 servings
Nutritional information:
- Calories: 540
- Fat: 27g
- Saturated Fat: 6g
- Cholesterol: 85mg
- Sodium: 220mg
- Carbohydrates: 73g
- Fiber: 2g
- Sugar: 57g
- Protein: 6g
Substitutions for ingredients:
- Corn syrup: You can use maple syrup or honey instead of corn syrup.
- Pecans: You can use walnuts or almonds instead of pecans.
Variations:
- Chocolate Pecan Pie: Add 1/2 cup of semisweet chocolate chips to the filling before baking.
- Bourbon Pecan Pie: Add 2 tablespoons of bourbon to the filling before baking.
- Cinnamon Pecan Pie: Add 1 teaspoon of ground cinnamon to the filling before baking.
Tips and tricks:
- Use a store-bought pie crust or make your own from scratch.
- Toast the pecans before adding them to the filling for extra flavor.
- Don't overmix the filling, or it will become too frothy.
- Cover the edges of the pie crust with aluminum foil to prevent them from burning.
- Let the pie cool completely before slicing it.
Storage instructions:
- Store the leftover pie in an airtight container in the refrigerator for up to 4 days.
Reheating instructions:
- Preheat the oven to 350°F (175°C).
- Place the pie on a baking sheet and cover the edges with aluminum foil.
- Bake the pie for 10-15 minutes or until heated through.
Presentation ideas:
- Serve the pie on a decorative plate.
- Dust the top of the pie with powdered sugar.
- Garnish the pie with whipped cream or vanilla ice cream.
Garnishes:
- Whipped cream
- Vanilla ice cream
- Powdered sugar
Pairings:
- Coffee
- Tea
- Milk
Suggested side dishes:
- Sweet potato casserole
- Green bean casserole
- Mashed potatoes
Troubleshooting advice:
- If the pie crust is too brown, cover it with aluminum foil while baking.
- If the filling is too runny, bake the pie for a few more minutes until it sets.
- If the filling is too thick, add a little bit of milk or cream to thin it out.
Food safety advice:
- Always wash your hands before handling food.
- Use pasteurized eggs to avoid the risk of salmonella.
- Store the leftover pie in the refrigerator.
Food history:
- Pecan pie is a traditional Southern dessert that originated in the United States in the early 20th century.
- The recipe for pecan pie with corn syrup was first published in the 1930s by the Karo Syrup Company.
Flavor profiles:
- Sweet
- Nutty
- Buttery
- Caramel-like
Serving suggestions:
- Serve the pie with a dollop of whipped cream or a scoop of vanilla ice cream.
- Pair the pie with a cup of coffee or tea.
Related Categories
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Region: American
Taste: Sweet, Nutty, Buttery, Caramelized, Rich