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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:
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.
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 and 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.
Flour - Adding just a little flour to the pecan pie filling helps set it and keeps it from being runny. Sugar - Granulated sugar adds just the right amount of sweetness.
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.
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.
The best corn syrup substitutes for baking are brown rice syrup, maple syrup, agave, tapioca syrup, honey, golden syrup, and black treacle. Whether you're avoiding using corn syrup, are allergic to corn, or don't have it on hand, there are a ton of substitutes for corn syrup to try instead.
Pie Filling Enhancer thickens fruit pie fillings the same way Instant ClearJel does. Its advantage is added ascorbic acid (which adds a bright, tart note), and superfine sugar, which prevents it from clumping. Pie Filling Enhancer is about half sugar, so you'll want to reduce the sugar in your recipe accordingly.
And on that note…by pricking the crust all over with a fork, not only do you prevent it from puffing up into unsightly deformities, you also allow tiny holes for some of the filling to seep underneath which — hear me out! — transforms the crust into this buttery toffee-like deliciousness. Third, the toasted pecans.
If the filling is flowing in a wavy movement from the center to the edge, your pie isn't set quite yet. Wait for the moment when the center of your pecan pie gives you just a little jiggle, like the stable but slightly wiggly movement of Jell-O when you give it a gentle shake.
If your pecan pie turns out runny after baking, put it back in the oven and bake for another 10-15 minutes. Cover the top with aluminum foil if it's already browned to prevent over-browning. You can also refrigerate it which will help set the filling.
Lack of water will reduce the production of nuts, the size of nuts, as well as leaf and shoot growth. Adequate soil moisture is important from bloom through late summer and fall. Proper fertilization of the trees is also important, especially for nitrogen and zinc.
Do I need to refrigerate pecan pie? According to the USDA, homemade egg-rich pies, including pecan pie, must be refrigerated after cooking and cooling to prevent the growth of bacteria. They recommend chilling pies promptly, and as a general rule, not leaving food at room temperature for more than two hours.
Water evaporates more quickly up here, and when you mix together super sugary, buttery, liquid-y ingredients and blast them in a hot oven, the vaporizing water leaves behind a cauldron of boiled-down, molten sugar that can bubble, then violently blow its way out of its crust.
Cook pecan pie too much and it'll crack and be dry. Underbake it and it will be watery and runny. You want to cook pecan pie to an internal temperature of 200°F. Use a digital thermometer to make this easy.
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.
Eggs are a common ingredient in these pie fillings because they contribute to the custard-like texture and provide structure when cooked. The proteins in eggs coagulate during baking, resulting in a thickened and set filling.
Cornstarch makes for a shiny, glossy filling. A little goes a long way because it has twice the gelling power of flour. Flour thickens nicely but leaves more of a matte finish. You'll need to use twice as much as you would with cornstarch.
Introduction: My name is Mr. See Jast, I am a open, jolly, gorgeous, courageous, inexpensive, friendly, homely person who loves writing and wants to share my knowledge and understanding with you.
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