Ingredients with Measurements:
- 1 pie crust (9-inch)
- 1 cup pecans, chopped
- 1/2 cup unsweetened shredded coconut
- 1/2 cup dark corn syrup
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 3 eggs, beaten
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Special equipment needed:
- Mixing bowl
- Whisk
- Measuring cups and spoons
- Pie dish
- Oven
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a mixing bowl, whisk together the dark corn syrup, granulated sugar, melted butter, beaten eggs, vanilla extract, and salt.
3. Add the chopped pecans and shredded coconut to the mixture and stir until well combined.
4. Pour the mixture into the pie crust and spread it evenly.
5. Bake the pie for 45-50 minutes or until the filling is set and the crust is golden brown.
6. Remove the pie from the oven and let it cool completely before serving.
Time:
Preparation time: 15 minutes
Cooking time: 45-50 minutes
Temperature:
350°F
Serving size:
8 servings
Nutritional information:
Calories: 410
Fat: 24g
Saturated Fat: 9g
Cholesterol: 90mg
Sodium: 170mg
Carbohydrates: 47g
Fiber: 2g
Sugar: 36g
Protein: 5g
Substitutions for ingredients:
- Light corn syrup can be used instead of dark corn syrup.
- Brown sugar can be used instead of granulated sugar.
- Almonds or walnuts can be used instead of pecans.
- Sweetened shredded coconut can be used instead of unsweetened shredded coconut.
Variations:
- Add a tablespoon of bourbon to the mixture for a boozy twist.
- Use a graham cracker crust instead of a traditional pie crust.
- Drizzle melted chocolate over the top of the pie for a decadent finish.
Tips and tricks:
- Toast the pecans and coconut before adding them to the mixture for extra flavor.
- Cover the edges of the pie crust with foil to prevent them from burning.
- Let the pie cool completely before slicing to ensure that the filling sets properly.
Storage instructions:
Store the pie in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the pie in the oven at 350°F for 10-15 minutes or until warmed through.
Presentation ideas:
Serve the pie on a decorative platter with a dollop of whipped cream on top.
Garnishes:
Garnish the pie with additional chopped pecans and shredded coconut.
Pairings:
Serve the pie with a cup of coffee or a glass of milk.
Suggested side dishes:
Serve the pie with a side of vanilla ice cream or fresh fruit.
Troubleshooting advice:
- If the crust is browning too quickly, cover the edges with foil.
- If the filling is not setting, bake the pie for an additional 10-15 minutes.
Food safety advice:
- Make sure to use fresh ingredients.
- Wash your hands and utensils thoroughly before preparing the pie.
- Store the pie in the refrigerator to prevent spoilage.
Food history:
The pecan pie is a classic Southern dessert that originated in the United States in the early 20th century.
Flavor profiles:
The Ryongjin Coco Pecan Pie is sweet and nutty with a hint of coconut.
Serving suggestions:
Serve the pie as a dessert after a family dinner or at a holiday gathering.
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Taste: Sweet, Nutty, Creamy, Caramelized, Rich