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This pecan pie recipe is easy to follow and results in a delicious, classic pecan pie that will have your friends and family begging for more. Loaded with a sweet, gooey filling and lots of pecans, it pairs well with a dollop of whipped cream or a scoop of vanilla ice cream.
What are you waiting for? Let’s get baking! Here’s how you can make your own pie that will impress anyone – whether they’re from the South or not!
Ingredients
To make this classic pecan pie recipe, you need the following ingredients:
eggs
sugar
Karo syrup (light corn syrup)
1 stick of butter, melted
pecan halves or pieces
unbaked pie shell
How To Make a Traditional Pecan Pie
There are two basic steps for making a pecan pie.
First, combine eggs, sugar, and corn syrup in a large mixing bowl. Stir in melted butter and then add pecans and mix thoroughly.
Second, pour the pecan pie filling into an uncooked pie crust and bake at 350 degrees for 30 to 40 minutes.
Once the pie has cooked, remove it from the oven and let it cool on a wire rack.
Tip
Place the unbaked pie on a rimmed baking sheet or a cookie sheet. It will make it much easier to put in and take out of the oven. A bonus is that it helps to catch any spillage.
FAQ
How do you tell if a pecan pie is done?
The pecan pie is done when the filling is set and only slightly jiggles when you shake the pan. If it makes a wave-like motion, then the pie needs to cook longer.
Do I need to refrigerate pecan pie?
Pecan pie does not need to be refrigerated, but can be stored at room temperature for up to 3 days. If you plan on storing it longer, it’s best to keep it in the fridge.
Can I freeze pecan pie?
Yes! Pecan pie can be frozen for up to 2 months. Wrap the pie tightly in plastic wrap or place in a freezer-safe container. When you’re ready to enjoy, thaw overnight in the fridge.
The History of the Pecan Pie
Nobody knows for sure when or where the pecan pie was first created. It has been surmised that the humble pie first came to be in New Orleans by the French shortly after they settled in The Big Easy. Other thoughts are that they may have originated in the early 1800s in Alabama.
Regardless of where or when they came into being, you can enjoy them today thanks to this easy recipe by Anita Musgrove which is in her book,Tennessee Back Road Restaurant Recipes.
Pecan Pie
Loaded with a sweet, gooey filling and lots of pecans, this pie pairs well with a dollop of whipped cream or a scoop of vanilla ice cream.
5 from 1 vote
Print Pin Rate
Course: Desserts
Cuisine: American
Prep Time: 5 minutesminutes
Cook Time: 40 minutesminutes
Total Time: 45 minutesminutes
Servings: 8slices
Calories: 534kcal
Author: Lynda – Southern Kissed
Ingredients
4eggs
1cupsugar
1cupwhite Karo syrup
½cupmelted butter
1 ½cupspecan pieces
1unbaked pie shell
Instructions
Combine eggs, sugar, and syrup. Stir in melted butter. Add pecans and mix thoroughly.
Pour into an uncooked pie shell. Bake at 350 degrees for 30 to 40 minutes.
Notes
This recipe comes from Renate & Gary’s Restaurant in Big Sandy, Tennessee.It’s excerpted from Tennessee Back Road Restaurant recipes by Anita Musgrove, copyright 2015.Reprinted with permission.
Tennessee Back Road Restaurant Recipes by Anita Musgrovepulls double duty as both a cookbook and restaurant guide. The book is divided into three sections, each representing a region of Tennessee. Here are some of the tasty dishes you will find in the sections:
Western Region: Chocolate Gravy, Cat Head Biscuits, Skillet Peach Cobbler, Quiche Lorraine, Cheese Straw Twists, and BBQ Spaghetti
Central Region: Sydney’s Bluff Chicken, Chow Chow, Grits Cake, Square Market Crab Bisque, Amish Friendship Bread Muffins, and Barrel House Brunswick Stew
Eastern Region: Bourbon Street Pecan Pie, Banana Torte, Jalapeno Clam Bisque, Santa Fe Salsa, The Michael Allman Burger, Tomato Jam, and Plaid Apron’s Winter Stew
The author includes information about the various restaurants that have contributed recipes to the book, including the restaurants’ addresses, websites, and hours. It’s a great resource to have on hand for a road trip in Tennessee.
Look forTennessee Back Road Restaurant Recipesat your local bookstore or at Amazon.com.
If you like good old-fashioned southern recipes, be sure to check out my recipe for Chicken and Dumplings, Peppered Cornbread, and Southern Buttermilk Biscuits.
Pecan pie is a delightful concoction of pecan nuts mixed with a rich, caramelly filling made from eggs, butter, corn syrup, and sugar. The earliest pecan pie can be traced all the way back to the late 1800s, but it really peaked in the early 20th century when Karo™ syrup printed a pecan pie recipe on its bottles.
For every one cup of corn syrup that the recipe calls for, use one cup of maple syrup instead. The great thing about maple syrup is it has some nutritional benefits. Maple syrup contains antioxidants, vitamins, and minerals, such as Vitamin B6, calcium, niacin, potassium, and riboflavin.
A hard pecan pie means it was cooked too long. Again, bake the pie just until the filling is set and registers 200 degrees on an instant read thermometer. You can also try covering the top of the pie with a piece of aluminum foil for the last 10-15 minutes of the baking time and/or baking the pie on a lower rack.
Here's the thing to remember: If you're filling hasn't set, it means the bottom of the pie crust isn't fully cooked, either. You can prevent the outer crust from further darkening (or even burning) by covering it with aluminum foil or -- more attractively -- with what's known as a pie ring or shield.
Vintage Funeral Pie Recipe is an old-fashioned dessert that is made from raisins, spices, and walnuts. It was traditionally made by the Amish, but this sugary pie fits right into a Southern cook's recipe box.
Light and dark corn syrup can be used interchangeably in almost every instance, with slight flavor variances. In a pecan pie, for example, light corn syrup will contribute sweetness and a hint of vanilla, but that's about it. Dark corn syrup, in addition to sweetness, will add color and a more robust, toasty flavor.
The flavor of your pie will definitely be different. But maple and pecan is a popular combination, and most the maple syrup you buy in store is just corn syrup with flavoring anyways. You may want to cut the maple syrup with some corn syrup or honey so maple flavor isn't too overpowering.
A pecan pie is essentially a custard pie, and a liquid center is almost always the result of underbaking. The Karo Classic Pecan Pie recipe calls for baking the pie for 60 to 70 minutes at 350 degrees. In some ovens, however, the pie can take 75 minutes or more.
Pecan pie has a somewhat similar set of issues—the filling can crack, the bottom can be under-baked, the filling can seep under the crust, and the nuts can be soggy. Like the pumpkin pie, the filling will crack if the pie is over-baked or cools too quickly.
You can leave a pecan pie out of the fridge for up to four hours—just be sure to refrigerate it after that. If you've just baked your pie, be sure to let it cool completely before refrigerating—this is also an important step for food safety, as you don't want to put a piping hot pie in the fridge.
If your pie is soupy, you probably didn't bake it long enough. Baking time can vary with this recipe, so it's best to give it a good jiggle before you take it out. If it's very jiggly, pop it back in the oven for 20 minutes or so until it's set.
Brush the surface of the unbaked crust with a beaten egg or egg white mixed with water before adding the filling. As the pie bakes, the proteins in the egg will form a moisture barrier over the crust and provide a layer of protection.
Melted shortening or butter - Brush a thin layer onto the surface of the pie dish so you don't overdo it or end up with patchy spots from an aerosol non-stick spray. Chill the pie pan before you place the pie crust in the pan.
Pumpkin Pie: This one is our winner! When in doubt, choose pumpkin pie. In competition with those mentioned above, it offers the fewest calories, and least fat and added sugar. It's also loaded with vitamins and minerals such as vitamin B12, thiamin, riboflavin, folate, niacin, phosphorous, calcium, and iron.
The pecans mix with a decadent blend of butter, eggs and sugars and bake inside of a flaky and buttery pie crust. You can enjoy this treat as-is or in one of its many variations. Just thinking about this dessert can make you crave a slice instantly!
pie. Cobbler is sometimes described as a kind of fruit pie, but strictly speaking, the two are different. Pies are made from pastry, rather than biscuit batter, and they are fully encased, with a crust at the top and the bottom, while cobblers typically only have a topping.
Pecan pie is the perfect combination of salty and sweet. The filling of the pecan pie is naturally gluten-free and it's super easy to whip up. You only need a few ingredients to make the filling and a gluten-free pie crust to make a gluten-free pecan pie.
Introduction: My name is Neely Ledner, I am a bright, determined, beautiful, adventurous, adventurous, spotless, calm person who loves writing and wants to share my knowledge and understanding with you.
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