Ultimate Classic Homemade Pecan Pie
Ultimate Classic Homemade Pecan Pie
Introduction
There's something incredibly comforting about a classic pecan pie, and our recipe for the Ultimate Classic Homemade Pecan Pie delivers on every count. This beloved dessert features a rich, gooey, and sweet filling packed with toasted pecans, all nestled within a perfectly golden, flaky pie crust. Whether it's for a holiday feast, a family gathering, or just a sweet treat for yourself, this pie promises pure indulgence and nostalgic charm. Get ready to bake a masterpiece that will have everyone asking for seconds!
Ingredients
- 1 (9-inch) unbaked pie crust (homemade or store-bought)
- 1 ½ cups pecan halves
- ½ cup unsalted butter, melted
- 1 cup granulated sugar
- ½ cup packed light brown sugar
- 1 cup light corn syrup
- 4 large eggs, lightly beaten
- 1 teaspoon vanilla extract
- ½ teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C).
- Place the unbaked pie crust into a 9-inch pie plate. Crimp the edges decoratively.
- Spread the pecan halves evenly over the bottom of the pie crust.
- In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until well combined.
- Stir in the light corn syrup, beaten eggs, vanilla extract, and salt until the filling is smooth and uniform.
- Carefully pour the pecan pie filling over the pecans in the pie crust.
- Bake for 50-60 minutes, or until the center is set but still slightly jiggly. If the crust begins to brown too quickly, you can loosely tent the pie with aluminum foil.
- Remove from the oven and let the pie cool completely on a wire rack for at least 2-3 hours before slicing and serving. This allows the filling to fully set.
- Serve plain or with a dollop of whipped cream or a scoop of vanilla ice cream.
Pro Tips & Notes
- Toasting Pecans: For an enhanced nutty flavor, lightly toast your pecans in a dry skillet over medium heat for 5-7 minutes, stirring frequently, before adding them to the pie crust. Let them cool before using.
- Preventing a Soggy Bottom: Ensure your pie crust is cold before filling. Some bakers even blind bake their crust for 10-15 minutes before adding the filling, especially if using a homemade crust, to help prevent a soggy bottom.
- Don't Overbake: Overbaking can lead to a dry, crumbly filling. The pie is done when the edges are set and puffy, but the center still has a slight wobble when gently shaken. It will firm up completely as it cools.
- Cooling is Key: Resist the urge to cut into the pie too soon! The filling needs ample time to set as it cools, otherwise, it will be runny.
Nutrition Facts (per serving)
- Calories: 480-520
- Protein: 6-7g
- Fat: 28-32g
- Saturated Fat: 12-14g
- Carbohydrates: 55-65g
- Sugar: 45-55g
- Fiber: 2-3g
Frequently Asked Questions
- Q: Can I use dark corn syrup instead of light? A: Yes, you can substitute dark corn syrup, but it will give the pie a slightly deeper, richer flavor and a darker color. Light corn syrup provides a more classic, milder sweetness.
- Q: How do I know when my pecan pie is fully set? A: The pie is set when the edges are firm and slightly puffed, and the center, when gently shaken, has only a slight jiggle, similar to gelatin. A knife inserted about an inch from the edge should come out clean.
- Q: How long does homemade pecan pie last? A: Covered tightly, homemade pecan pie can be stored at room temperature for up to 2 days, or in the refrigerator for up to 4-5 days. For longer storage, it can be frozen for up to 2-3 months.
- Q: My pie crust is browning too fast. What should I do? A: If your crust is browning too quickly, you can create a pie shield out of aluminum foil or use a store-bought pie shield to cover the edges of the crust. This will protect them from over-browning while the filling cooks.